Get the Recipe: Pork Brunswick Stew
A hearty, savory summer stew for you to enjoy at your next barbecue.
Ingredients
- ½ cup sweet onion, chopped (about 1/2 medium onion)
- 2½ cup zucchini, chopped into ½in (1.25cm) thick pieces
- 2½ cup yellow crookneck squash, chopped into ½in (1.25cm) thick pieces
- 1 tablespoon tomato paste
- 1 teaspoon marmite
- ¼ cup ketchup
- 2 tablespoons apple cider vinegar
- 1 teaspoon dark soy sauce
- ¼ cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon canola oil
- ½ teaspoon black pepper, ground
- 1 teaspoon cumin, toasted and ground
- 2 cloves roasted garlic
- 1 cup sweet corn kernels, fresh or frozen
- 1 cup butter beans (aka baby lima beans), fresh or frozen
- ½ tbsp Diamond Crystal kosher salt + more for salting to taste
- 1, 14.5 oz can diced tomatoes, juice and tomato
- 2¼ cups chicken stock
- 1-1.5 lbs mojo pulled pork , (or store/restaurant bought, see notes)
- 2 bay leaves
- ½ tablespoon vodka or tequila to finish, optional finishing ingredient
Equipment
- 1 knife
- 1 cutting board
- Measuring spoons
- measuring Cups
- 1 kitchen scale
- 1 dutch oven or stock pot
- 1 Small Sauce Pot
- 1 colander
Print Recipe
Instructions
Timing Disclaimer
- If you are going to make my braised mojo pork recipe and use its leftovers for this recipe as intended, please review that recipe and it's timing beforehand. It will add an additional 30 hours into the mix because of brining and marinating. I have given other pulled pork options in the FAQs if you'd like to skip making the mojo pork.
Pork Brunswick Stew
- First prep your vegetables. Make sure to keep them on separate plates. Finely dice your onion. Then quarter (longways) and chop the zucchini and yellow squash into 1/2in (1.25cm) thick pieces.
- In a small pot, cover the corn and butter beans with 4 cups (.9L) of salted (1/2-1tbsp or 4.6-8.8g of kosher salt) water. Bring to a simmer until they are well cooked through, about 10-20 minutes. Test taste the beans, in particular, for doneness. Bigger ones can sometimes take a little longer. Then, strain and leave in the colander until they are ready to be added to the stew.
- Next, whisk the tomato paste, marmite, ketchup, vinegar, soy sauce, brown sugar, and cornstarch together in a medium bowl. Once combined, set aside.
- Drizzle the canola oil into a dutch oven or stock pot heated to medium high. Then add in your pepper and cumin for 15 seconds stirring until fragrant. At this point, toss in your onions and add a pinch of salt to bring out their moisture. After they start to sweat, add in the garlic and continue cooking until the onions are translucent.
- At this point, add in the chopped squash. Sauté these until they just start to lose their rigidity but have not begun breaking down, about 7-10 minutes. They should still have a fairly bright color.
- Add in the mixed sauce, corn, beans, diced tomatoes, chicken stock, pulled pork and bay leaves. Give the whole pot a good stir to incorporate and let simmer for about 60 minutes. Before serving, take out the bay leaves and stir in the vodka or tequila, if you are using it.
Notes
Brunswick stew can be stored in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Nutrition
Serving: 1cup (365g) | Calories: 250kcal | Carbohydrates: 37g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 683mg | Potassium: 589mg | Fiber: 3g | Sugar: 22g | Vitamin A: 465IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 2mg