Smoky pulled pork and chicken stew with lima beans
Southern Brunswick Stew
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Servings
8
10 cups
Difficulty
Easy
Cost
Moderate
$$
Southern Brunswick Stew
Smoky pulled pork and chicken stew with lima beans
★4.8(16)
A thick, smoky Southern stew loaded with pulled pork, shredded chicken, lima beans, corn, and tomatoes. The ultimate way to use leftover BBQ meat.
15m
Prep Time
60m
Cook Time
75m
Total Time
8
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Brunswick stew is the South's famous leftover-BBQ stew, stretching smoky pulled meat with corn, limas, and tomatoes into a thick, hearty pot. Virginia and Georgia both claim it as their own.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Southern Brunswick Stew is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 cups pulled pork (smoked or BBQ)
- 2 cups shredded cooked chicken
- 1 can (28 oz) crushed tomatoes
- 2 cups frozen lima beans
- 2 cups frozen corn kernels
- 2 cups chicken broth
Instructions
- 1
Combine pulled pork, chicken, crushed tomatoes, and broth in a large Dutch oven. Bring to a boil.
- 2
Reduce heat and simmer 20 minutes, stirring occasionally.
- 3
Add lima beans and corn. Continue simmering 30 minutes until thick and stew-like.
- 4
Season with 2 tbsp BBQ sauce, hot sauce, Worcestershire sauce, salt, and pepper to taste.
- 5
Simmer 10 more minutes until very thick. Serve with cornbread or crackers.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Pulled porkSmoked turkey or brisket
Any smoked meat works; the smokiness is key
Lima beansButter beans or white beans
Any creamy white bean is a fine substitute
Tips & Storage
Pro Tips
Leftover BBQ meat gives the best flavor, but you can roast chicken thighs and use pulled rotisserie chicken.
The stew should be very thick—if it's too soupy, simmer uncovered until it reduces.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 5 days. Freezes beautifully for up to 3 months.
Reheating
Warm over medium heat, adding a splash of broth if too thick.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (70mg) · 8 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates8g
Fat34g
Fiber680mg
Sugar5g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is Brunswick stew from Virginia or Georgia?
- Both states claim to have invented it—the debate has raged since the 1800s.
- Can I make it in a slow cooker?
- Yes—combine everything and cook on low for 6-8 hours.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →