Summer Brunswick Stew Recipe

Name: Summer Brunswick Stew Recipe
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

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

Published on September 17, 2018

Summer Brunswick Stew — 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.