Big Heat's Brunswick Stew

5-6 hours Prep: 1 hours Cook: 4-5 hours

828 calories per serving view nutrition facts

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For the stock
2	each	chicken	medium
3	each	bay leaves
2	tablespoons	black peppercorns
6	quarts	water
1	each	pork jowls	smoked, about 1 pound, stew

stew
1	each	roasting chicken	4 1/2 pounds
2	pounds	pork shoulder	smoked, pulled
2	cans	tomatoes, canned, whole, peeled	chopped, 28 ounces
1	can	tomato sauce
2	pounds	okra	chopped
2	packages	baby lima beans	16 ounce
2	packages	yellow corn	16 ounce
6	each	celery stalks	chopped
2	large	onions	yellow, chopped
1	large	green bell pepper	chopped
2	each	jalapeno peppers	chopped
3/4	cup	white vinegar
1/2	cup	flour, all-purpose
1/2	cup	nuoc mam
1/4	cup	sugar
1/4	cup	worcestershire sauce
4	tablespoons	garlic powder
4	tablespoons	black pepper
3	tablespoons	paprika
3	tablespoons	red hot pepper sauce (eg. Tabasco)

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water.

Bring to a boil, reduce heat to simmer, and cook for 2 hours.

Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven.

Add water, cover, and bake for 2 hours at 325 degrees.

Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat.

Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees.

You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours.

Pull about 2 pounds into thumb sized chunks and reserve.

Use the rest of the smoked pork shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything into the pot.

Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally.

Remove from heat and serve immediately.

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Serving Size 741g

Amount per Serving

Calories 828 36% of calories from fat