Big Heat's Brunswick Stew
Yield
1 batchPrep
1 hrsCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
whole 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 peppers
chopped |
|
| 2 | each |
jalapeño pepper
chopped |
*
|
| ¾ | cup |
white vinegar
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
nuoc mam
|
* |
| ¼ | cup |
sugar
|
|
| ¼ | cup |
worcestershire sauce
|
|
| 4 | tablespoons |
garlic powder
|
|
| 4 | tablespoons |
black pepper
|
|
| 3 | tablespoons |
paprika
|
|
| 3 | tablespoons |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the stock | |||
| 2 | each |
chicken
medium |
*
|
| 3 | each |
bay leaves
|
*
|
| 3E+1 | ml |
black peppercorns
|
|
| 6 | quarts |
water
|
*
|
| 1 | each |
pork jowls
smoked, about 1 pound, stew |
* |
| stew | |||
| 1 | each |
whole chicken
4 1/2 pounds |
*
|
| 907.2 | g |
pork shoulder
smoked, pulled |
|
| 2 | cans |
tomatoes, canned, whole, peeled
chopped, 28 ounces |
*
|
| 1 | can |
tomato sauce
|
*
|
| 907.2 | g |
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 peppers
chopped |
|
| 2 | each |
jalapeño pepper
chopped |
*
|
| 177 | ml |
white vinegar
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
nuoc mam
|
* |
| 59 | ml |
sugar
|
|
| 59 | ml |
worcestershire sauce
|
|
| 6E+1 | ml |
garlic powder
|
|
| 6E+1 | ml |
black pepper
|
|
| 45 | ml |
paprika
|
|
| 45 | ml |
red hot pepper sauce
|
*
|
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.
