Brunswick Stew

I first discovered this recipe on New Years Eve, 2015. Me and my sister were in Jacksonville visiting our family over winter break. Our cousin made this awesome stew that was a big hit at their New Years Party. Although it called "Brunswick Stew" us Pennsylvanians started calling it "Gator Stew" due to the fact that we assumed everyone in Florida eats gators. (We assumed wrong especially after we searched all around the local grocery store, only to find no gator meat)

I used fresh Bi-Color Corn from Georgia. Word on the street is Brunswick Stew originated from the Peach State!

This is a fun alternative to chili and the two types of protein add a cool texture to the dish. It's a tomato based recipe and ketchup only heightens the flavor! Some day, if I ever get my hands on gator meat you better believe I'll be modifying this recipe and it will truly be "Gator Stew"!

Ingredients:

Pork Short Ribs--- 2 LBS
Ground Chicken--- 2 LBS
Lima Beans--- 2 16oz Cans
Corn (sliced off the cob)--- 1 1/2 Cups
Tomatoes (Diced)--- 2 Cups
Condensed Tomato Soup--- 1 8oz Can
Onion (Diced)--- 1 Cup
Garlic (Minced)--- 2 Cloves
Ketchup--- 1/2 Cup
Worcestershire Sauce--- 2 Tbs
Water--- 1 Cup
Salt and Pepper--- To Taste
Cornstarch (if needed)--- 2 Tbs

Step By Step:

• In a large pot add pork, chicken, beans and veggies. Pour in water and soup and bring to a gentle simmer for 1.5 hours, covered.

• Once pork is tender, pull apart using forks, much like making pulled pork.

• Prior to serving add ketchup, worcestershire, salt and pepper to season the stew. 

• If you would like a thicker stew, stir in cornstarch and reduce heat

Enjoy!