Southwest Brunswick Stew

Our great dinner for an early fall night.

The Soup Diva

This started as a craving for both Brunswick Stew and Pozole Rojo, and [like David Pumpkins and other Fall treasures] became its own thing.

  • 1/2 lb shredded smoked pork
  • 1/2 lb shredded smoked chicken
  • 4 cups water
  • 1 large can crushed tomatoes
  • 2 regular cans hominy
  • 1/2 cup diced onion
  • 1/2 cup barbeque sauce
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • dash of hot sauce (optional)

Place all ingredients in large Dutch oven or slower cooker. Heat on medium-low until cooked through and allow to mellow on low heat if possible. Serve with cornbread if at all possible.

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Author: Tony "T-Bird" Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist, and blogger. I'm married to Laura and Cody is our dog. Daily I work for a blood bank. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

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