Ingredients
16
16 servings
- •1 tablespoon olive oil
- •1 cup chopped onions
- •2 stalks celery, chopped
- •1.5 pounds ground pork
- •1.5 pounds ground beef
- •1 (3 pound) whole cooked chicken, deboned and shredded
- •3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
- •1 cup ketchup
- •0.5 cup hickory-flavored barbecue sauce
- •1 teaspoon hot sauce to taste
- •salt and pepper to taste
- •1 medium green bell pepper
- •3 (14.75 ounce) cans cream style corn
Instructions
- Heat oil in a large stockpot over medium heat. Add onions and celery; cook and stir until translucent, about 5 minutes. Mix in pork and beef; cook and stir until evenly browned and crumbly, about 10 minutes. Do not drain.
- Add shredded chicken, tomatoes and their liquid, ketchup, barbecue sauce, hot sauce, salt, and pepper. Submerge whole green pepper in the mixture. Reduce the heat to low and cook, stirring occasionally, until thickened, about 2 hours.
- Stir in corn and continue to cook for 1 hour, or to desired consistency. Remove green pepper; chop and return to the stew or discard.
Nutritional Facts
Per 16 servings
- Calories: 380
- Carbohydrate: 25g
- Fat: 19g
- Fiber: 2g
- Protein: 29g
- Sugar: 11g
Related Recipes
Traditional Brunswick Stew
Easy Brunswick Stew
Easy Brunswick Stew
Sunday Brunswick Stew
Harmon's Brunswick Stew
Easy Brunswick Stew (Make-Ahead Freezer Meal)
Chef John's Brunswick Stew
Instant Pot® Brunswick Stew
Aunt Dot's Brunswick Stew
French Canadian Meatball Stew
Hamburger Stew with Cabbage
