Food and Recipes Dish Stew Summer Brunswick Stew Recipe 5.0 (1) 1 Review A light, summery broth lets the flavors of fresh-picked corn and lady peas shine. Stir in whatever barbecue sauce you have on hand—some are bolder or sweeter than others, so start with the minimum amount and adjust according to taste. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Heather Chadduck Yield: 10 servings Ingredients 1 large sweet onion, diced 2 tablespoons olive oil 2 garlic cloves, minced 6 cups chicken broth 2 cups fresh lady peas or butter peas 1 pound pulled barbecued pork (without sauce) 1 pound Yukon gold potatoes, peeled and diced (about 2 cups) 2 cups fresh corn kernels (about 4 ears) 1 to 1 1/2 cups barbecue sauce 2 cups peeled and diced tomatoes Directions Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender. Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Add tomatoes, and season with salt and pepper to taste. Chef's Notes We tested with Kraft Original Barbecue Sauce. Rate it Print