Brunswick Stew with Chipotle Peppers and Cilantro

Brunswick Stew with Chipotle Peppers and Cilantro

Smoky chipotle peppers give this Southern stew a deep, slow-building heat.

Total 2 hr 20 min Makes 8 servings Calories 410/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This Brunswick stew combines pulled chicken and pork with corn, lima beans, and tomatoes in a smoky, chipotle-spiked broth brightened by fresh cilantro. Simmered slowly to meld the flavors, it is a hearty one-pot meal suited to cool weather and casual gatherings. The twist on tradition adds warmth and depth without masking the stew's classic smoky-sweet character.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken thighs
  • 1 pound pork shoulder, cut into 2-inch chunks
  • 4 cups chicken stock
  • 1 28-ounce can crushed tomatoes
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 2 cups frozen lima beans
  • 2 cups frozen corn kernels
  • 2 russet potatoes, peeled and diced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. Heat the vegetable oil in a 12-quart stock pot over medium heat.

  2. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

  3. Add the minced garlic and cook until fragrant, about 1 minute.

  4. Add the chicken thighs and pork shoulder chunks to the pot and sear on all sides, about 5 minutes.

  5. Pour in the chicken stock and crushed tomatoes, then add the minced chipotle peppers and adobo sauce. Stir to combine.

  6. Add the bay leaves, smoked paprika, salt, and black pepper. Bring the stew to a boil, then reduce heat to low and cover.

  7. Simmer gently, stirring occasionally, until the meat is tender and shreds easily, about 1 hour 30 minutes.

  8. Remove the chicken and pork from the pot and shred the meat with two forks, discarding any excess fat. Return the shredded meat to the pot.

  9. Stir in the diced potatoes, lima beans, corn, Worcestershire sauce, and brown sugar.

  10. Cover and simmer until the potatoes are tender and the stew has thickened, about 25 minutes.

  11. Remove the bay leaves and discard. Taste and adjust seasoning with additional salt and pepper as needed.

  12. Stir in the chopped cilantro just before serving, and serve with lime wedges on the side.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Brunswick Stew with Chipotle Peppers and Cilantro

    This Brunswick stew combines pulled chicken and pork with corn, lima beans, and tomatoes in a smoky, chipotle-spiked broth brightened by fresh cilantro. Simmered slowly to meld the flavors, it is a hearty one-pot meal suited to cool weather and casual gatherings. The twist on tradition adds warmth and depth without masking the stew's classic smoky-sweet character.

    2 hr 20 min 8 servings 410 cal

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 1 pound boneless skinless chicken thighs
    • 1 pound pork shoulder, cut into 2-inch chunks
    • 4 cups chicken stock
    • 1 28-ounce can crushed tomatoes
    • 2 chipotle peppers in adobo sauce, minced
    • 1 tablespoon adobo sauce (from the chipotle can)
    • 2 cups frozen lima beans
    • 2 cups frozen corn kernels
    • 2 russet potatoes, peeled and diced
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 bay leaves
    • 1/2 cup fresh cilantro, chopped
    • 1 lime, cut into wedges

    Method

    1. 1

      Heat the vegetable oil in a 12-quart stock pot over medium heat.

    2. 2

      Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

    3. 3

      Add the minced garlic and cook until fragrant, about 1 minute.

    4. 4

      Add the chicken thighs and pork shoulder chunks to the pot and sear on all sides, about 5 minutes.

    5. 5

      Pour in the chicken stock and crushed tomatoes, then add the minced chipotle peppers and adobo sauce. Stir to combine.

    6. 6

      Add the bay leaves, smoked paprika, salt, and black pepper. Bring the stew to a boil, then reduce heat to low and cover.

    7. 7

      Simmer gently, stirring occasionally, until the meat is tender and shreds easily, about 1 hour 30 minutes.

    8. 8

      Remove the chicken and pork from the pot and shred the meat with two forks, discarding any excess fat. Return the shredded meat to the pot.

    9. 9

      Stir in the diced potatoes, lima beans, corn, Worcestershire sauce, and brown sugar.

    10. 10

      Cover and simmer until the potatoes are tender and the stew has thickened, about 25 minutes.

    11. 11

      Remove the bay leaves and discard. Taste and adjust seasoning with additional salt and pepper as needed.

    12. 12

      Stir in the chopped cilantro just before serving, and serve with lime wedges on the side.