This stew is full, hearty and absolutely warming. Brunswick stew is a traditional Southern stew, which Brunswick, Virginia and Brunswick, Georgia contend for the title of ‘town of origin.’ The main difference between the two is that the Georgian version substitutes lima beans for barbecue, and it appears that the Georgia versions of the stew uses mainly pork, while the Virginia version will use chicken. I think its safe to say, that there are many version of the Brunswick stew, and they are all delicious.
I decided to add both fresh and canned tomatoes— a diversion from the traditional recipe— they each offer a different texture and flavor that adds to the overall final stew.
1.5 lb bone-in pork chops
3 stalks of celery
3 stalks of lemongrass, tough outer layers peeled until you reach the tender part
4 cups water
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb pro bbq (store bought or homemade)
1 (28 ounce) can diced tomatoes
1/2 cup fresh tomatoes, diced
1/2 cup apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard
1 cup reserved broth
Salt and pepper
1 stick butter
1 cup corn kernels, frozen
1 cup bread crumbs
Yields: serving for 4
Prep Time: 45 minutes
Cook Time: 1 hour
In a large Dutch oven, place the pork chops with the celery, lemongrass and water.
Boil for about 30 minutes until the meat is tender.
Remove the meat from the broth and set aside.
Strain the broth into a bowl and set aside.
Cut the pork meat into chunks and set aside.
In a Dutch oven (you can use the same one), heat the olive oil.
Add the onions. Cook until translucent. Add the garlic.
When fragrant, add the pork chunks, barbecue pork, diced tomatoes and fresh tomatoes.
Add about half of the reserved broth and save the rest for possible use later.
Add the vinegar, Worcestershire sauce and mustard.
Bring the mixture to a boil, then lower the heat and let simmer for a least one hour.
If the stew is too thick, add more of the reserved broth.
Season to taste with salt and pepper.
Ten minutes before serving, add either half or all of the butter, bread crumbs and frozen corn.
Serve warm with rice bread or cornbread.