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Thick foolproof Smithfields brunswick stew with shredded chicken, corn, and potatoes in a bowl
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Smithfields Brunswick Stew Recipe (Tested 4x)

A thick, tangy copycat of Smithfields-style brunswick stew made with shredded chicken and pork, potatoes, corn, and lima beans in a rich tomato broth.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 410kcal

Ingredients

For the stew:

  • 2 tablespoon unsalted butter, divided
  • 1 lb pork shoulder, cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 2 lb bone-in chicken thighs, skin removed
  • 1 (28 oz) can crushed tomatoes
  • 4 cup chicken broth
  • 2 bay leaves
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cup russet potatoes, peeled and diced
  • 1 1/2 cup frozen lima beans
  • 1 1/2 cup frozen corn kernels
  • 1/4 cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce, plus more to taste

Instructions

  • Melt 1 tablespoon of butter in a large Dutch oven over medium-high heat. Brown the pork shoulder cubes on all sides, about 6–8 minutes, then remove and set aside.
  • Add the diced onion to the same pot and cook until softened and translucent, about 4 minutes.
  • Return the pork to the pot along with the chicken thighs, crushed tomatoes, chicken broth, bay leaves, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes, until the chicken is cooked through.
  • Add the diced potatoes and lima beans. Cover and continue simmering for 25–30 minutes, until the potatoes are fork-tender.
  • Stir in the corn, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and hot sauce. Simmer uncovered for 15 minutes.
  • Remove the chicken thighs and shred the meat off the bone. Return the shredded chicken to the pot along with the pork.
  • Using a potato masher, mash about half of the potato chunks directly in the pot, leaving the rest whole. Simmer for another 10 minutes.
  • Stir in the remaining tablespoon of butter. Remove the bay leaves, taste, and adjust seasoning with additional salt, vinegar, or hot sauce as needed. Let rest for 10 minutes before serving.

Notes

  • For a thicker stew, mash more of the potatoes in Step 7; for more texture, mash fewer.
  • Leftover pulled pork can replace the raw pork shoulder — skip the browning step and add it in Step 6 instead.
  • Frozen butter beans can be used in place of lima beans with no other changes needed.
  • This stew keeps in the refrigerator for up to 4 days and tastes better on day two.
  • Freezes well for up to 3 months in an airtight container; add a splash of broth when reheating if it's thickened too much.
  • Double-check Worcestershire sauce and hot sauce labels if you need this recipe to be strictly gluten-free.
  • If using boneless, skinless chicken breast instead of thighs, add it in Step 5 rather than Step 3 to avoid drying it out.
  • Taste and adjust the vinegar and hot sauce again just before serving — the balance shifts slightly as the stew reduces.## More Comfort Food Recipes You'll Love