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Add bacon grease to large, heavy-bottom pot like a dutch oven or similar over MEDIUM-HIGH heat. Allow to melt and come to “sauté temp”.
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Add onions to pot, stir and sauté. Keep onions moving to avoid burning.
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Once onions begin to change color and turn translucent – add garlic and stir. Garlic can burn easily, so we add it after giving the onions a head-start and we need to keep it moving, so keep stirring as you sauté.
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Once onions and garlic begin to release their fragrance and soften prior to browning – add fire-roasted tomatoes. Stir once or twice.
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Add chicken stock, diced new potatoes, baby lima beans, creamed corn, Southern Sweet Heat, Primo Pig Powder, worcestershire sauce, salt, and pepper. Stir to incorporate all vegetables and stock ingredients.
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Finally, add your meat slowly to avoid splatter. Stir well to incorporate all ingredients
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Turn heat to HIGH and bring stew to BOIL. Stir well. Reduce heat to MEDIUM-LOW to LOW to allow stew to SIMMER.
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Monitor stew about every 15 minutes and stir – we want to reduce the liquid by about 25%. This normally takes 45 minutes to an hour. Reducing the liquid allows the stew to thicken while also intensifying the flavor. This is what yields such a hearty bowl in the end!
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Once thickened to your liking (can go longer than an hour if you’d like) serve your Brunswick Stew in hefty bowls as a side or main dish. Pairs well with saltines and cornbread!