Where Brunswick stew originated causes heated discussions in the South.
Supporters on both sides hotly dispute which state possesses bragging rights.
Huge batches simmer for hours, resulting in a thick stew that’s eaten with a fork.
Credit:Southern Living
Virginians serve it as a main dish with bread on the side.
In Georgia, the stew is more tomato- and barbecue-based, and usually includes barbecued pork and chicken.
Packed with protein and lots of veggies, this stick-to-your bonesstewis ideal for the colder months.
can diced tomatoes
1teaspoonWorcestershire sauce
1cupbarbecue sauce
1/2teaspoonhot sauce
2cupsfrozen whole kernel corn
1(10-oz.)
package frozen baby lima beans
1(0.75-lb.)
package barbecued pork
2tablespoonschopped fresh parsley
Directions
Sprinkle chicken with salt and paprika.
Remove chicken, reserving drippings in Dutch oven.
Skin and bone chicken.
Cut meat into bite-size pieces.
Add onion and green pepper to reserved drippings in Dutch oven; saute until tender.
Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.
