My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, April 15, 2010

Easy Brunswick Stew

Did you see that word "Easy", it doesn't say authentic or original. We'll save that for fall or winter when we aren't so busy planting the garden, flowers, cleaning windows and trying to make the yard look better after this awful winter. This is just really good and easy. This freezes like a dream.

Make this really easy by stopping by your local grocery deli or favorite barbecue restaurant for shredded pork or chicken, or both.

Easy Brunswick Stew
5 quarts
print recipe

3 pounds shredded cooked pork, chicken, or a mixture of both
4 cups frozen cubed hash browns, refrigerated hash browns works also
3 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained
1 (14 1/2-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can cream style corn
2 cups frozen lima beans
1/2 cup barbecue sauce
1 tablespoon hot sauce
1 1/2 teaspoon salt or to taste
1 teaspoon black pepper

Stir together shredded pork, 4 cups water, hash browns, and remaining ingredients in a 6 quart stockpot. Bring stew to a boil; cover reduce heat and simmer, stirring often, 45 minutes. This will stick stir often.

Like any stew the flavor improves if made at least a day ahead of serving.


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