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Big Heat's Brunswick Stew

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Recipe

 

Yield

1 batch

Prep

1 hrs

Cook

Ready

Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
For the stock
2 each chicken
medium
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3 each bay leaves
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2 tablespoons black peppercorns
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6 quarts water
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1 each pork jowls
smoked, about 1 pound, stew
*
stew
1 each whole chicken
4 1/2 pounds
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2 pounds pork shoulder
smoked, pulled
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2 cans tomatoes, canned, whole, peeled
chopped, 28 ounces
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1 can tomato sauce
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2 pounds okra
chopped
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2 packages baby lima beans
16 ounce
*
2 packages yellow corn
16 ounce
*
6 each celery stalks
chopped
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2 large onions
yellow, chopped
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1 large green bell peppers
chopped
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2 each jalapeño pepper
chopped
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¾ cup white vinegar
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½ cup all-purpose flour
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½ cup nuoc mam
*
¼ cup sugar
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¼ cup worcestershire sauce
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4 tablespoons garlic powder
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4 tablespoons black pepper
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3 tablespoons paprika
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3 tablespoons red hot pepper sauce
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Ingredients

Amount Measure Ingredient Features
For the stock
2 each chicken
medium
* Camera
3 each bay leaves
* Camera
3E+1 ml black peppercorns
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6 quarts water
* Camera
1 each pork jowls
smoked, about 1 pound, stew
*
stew
1 each whole chicken
4 1/2 pounds
* Camera
907.2 g pork shoulder
smoked, pulled
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2 cans tomatoes, canned, whole, peeled
chopped, 28 ounces
* Camera
1 can tomato sauce
* Camera
907.2 g okra
chopped
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2 packages baby lima beans
16 ounce
*
2 packages yellow corn
16 ounce
*
6 each celery stalks
chopped
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2 large onions
yellow, chopped
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1 large green bell peppers
chopped
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2 each jalapeño pepper
chopped
* Camera
177 ml white vinegar
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118 ml all-purpose flour
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118 ml nuoc mam
*
59 ml sugar
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59 ml worcestershire sauce
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6E+1 ml garlic powder
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6E+1 ml black pepper
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45 ml paprika
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45 ml red hot pepper sauce
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Directions

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℉ (160℃).

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

Reserve.

Smoke pork shoulder for 8 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 741g (26.1 oz)
Amount per Serving
Calories 82836% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 420mg 18%
Total Carbohydrate 22g 22%
Dietary Fiber 15g 59%
Sugars g
Protein 137g
Vitamin A 74% Vitamin C 159%
Calcium 35% Iron 58%
* based on a 2,000 calorie diet How is this calculated?
 

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