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Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.—Judi Brinegar, Liberty, North Carolina
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 cup) equals 244 calories, 9 g fat (3 g saturated fat), 44 mg cholesterol, 800 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.
Originally published as Brunswick Stew in Taste of Home February/March 2002, p54
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Reviewed on Mar. 13, 2011 by Derrell
I make this fron an old recipe that's been in the family . There are some differences thou . I use pork in mine by cooking a Boston butt and shredding it or a boneless pork loin . I also cube the potatoes instead of mashing . I usually have about 24 quarts when I get finished . Me extended family has gotten this recipe from me and everyone loves it , even the grandkids and great grand kids .
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