Brunswick stew has as many variations through the South as there are cooks. Most people start with a whole chicken—and a few still add a squirrel or two. Even more people add a pound of North Carolina Pulled Pork to the finished stew. Since the traditional process takes so much time, this is a shortcut version that uses boneless skinless chicken breasts, chicken broth and white wine or beer to replicate the depth of flavor that you get from starting with a whole chicken. The stew also freezes really well, for that homemade taste in microwave time, days after you make it.
Elizabeth’s Shortcut North Carolina Brunswick Stew
2 onions, chopped
4 celery sticks, chopped
Olive oil, for sautéing
2 11-ounce cans white corn, not creamed
1 large package (24-ounces) lima beans, frozen or canned
4 red potatoes, unpeeled and cubed in ½-inch pieces
4 carrots, sliced in ½-circles
2 – 3 15-ounce cans chicken broth
1 cup white wine or 1 bottle of beer
2 16-ounce cans chopped or stewed tomatoes
2 packages (3-4 pounds total) boneless skinless chicken breasts (amish or organic preferred)
1 pound Carolina Cue To-Go whole hog barbecue
Tabasco to taste
Fine-grain sea salt and pepper to taste
Heat olive oil and sauté onions and celery in stockpot until translucent, about 15-20 minutes. Add white corn, lima beans, red potatoes, carrots, 30 ounces of the chicken broth, wine or beer, tomatoes and the chicken to the onions and celery.
After all ingredients are combined, simmer covered for 2 hours. Stir occasionally. Watch to make sure that liquid doesn’t completely evaporate. Add chicken broth as needed. Once 2 hours is up, turn heat off and with two forks, shred the chicken into small pieces. Stir so that the chicken is evenly distributed. Add the pound of pork and simmer for 10 minutes or until warmed through. Season to taste with Tabasco, salt and pepper. Serve with warm onion rolls.