Brunswick Stew

Brunswick stew is amazing. It is actually found almost anywhere you can get great NC barbecue, and ususally contains some of said barbecue as well. I like to serve my Brunswick stew with hushpuppies, another Southern treasure also featured on this blog.
Special utensil: slow cooker

1 small whole chicken
optional: 1 cup (250 grams) pulled pork (leftover- I freeze a little for uses like this)
16 oz (500 grams) canned limas (butter bean)
two 28 oz (two 800 gram) cans whole tomatoes, drained and chopped
16 oz (500 grams) can creamed corn
16 oz (500 grams) can whole corn kernals
16 oz (500 grams) frozen limas (butter beans) *if you can't find frozen, just get 2nd can of butter beans
4 potatoes, peeled
1 large onion
small bottle ketchup (tomato sauce)
hot sauce
salt pepper


In large pot of salted water on stovetop, cook chicken, let cool, debone and shred. Refridgerate stock, skim off most of fat. In another pot of salted water, cook 3 diced potatoes and onion (until potatoes are tender), reserve water.
Combine chicken, pork, 1 cup (250 ml) broth, and potatoes, onion, 1/2 cup (125 ml) potato water, and 1 diced uncooked potato in slow cooker. Add tomatoes, 1 can limas, partially mashed. Add 1 can creamed corn, 1/2 cup (125 ml) ketchup, salt/pepper, hot sauce to taste. Cover and cook on low 3-4 hours, slirring occasionally. If too dry, add more stock or potato water. If too wet, remove lid and let excess boil off for a while. You want the stew to be thick.

Add rest of limas/butter beans and can of whole corn 1 hour before serving. Continue cooking, adding seasoning, ketchup, hot sauce as needed. (Sorry I can't be more exact, I just taste as I go and know what I am shooting for)

image courtesy of google images.