My Brunswick Stew

Brunswick stew is a Southern institution, and this version loads the pot with both chicken breast and cubed pork loin for a hearty, two-meat bowl. Okra, corn, crushed tomatoes, carrots, and celery fill out the rest, simmered until everything melds into a thick, deeply flavored stew.

Shredding the chicken by hand after it’s cooked gives you long, tender strands that disappear into the broth rather than sitting in chunky cubes. Removing and shredding it partway through means it doesn’t overcook while the pork finishes.

Skimming the fat after the initial simmer cleans up the broth. Doing it again the next day after an overnight chill is even easier, since the fat solidifies on top and lifts off in sheets.

Chef Tips

• Make this the day before serving. The flavors develop overnight and the stew thickens as the okra breaks down.
• Cut the pork into true half-inch cubes for even cooking. Larger pieces need more time and can still be tough when the rest of the stew is done.
• Add the corn and tomato sauce near the end so the corn stays tender and the tomato flavor stays bright instead of cooking out.
• Season with Tabasco at the end, tasting as you go. You can always add more heat but can’t take it back.

Variations

• Add smoked sausage or pulled smoked pork for a smokier, more traditional version.
• Swap the okra for lima beans if you prefer a less Southern take.
• Stir in a tablespoon of apple cider vinegar right before serving for a tangy, vinegar-forward Carolina-style finish.