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Brunswick Stew

Prep 45m – Cook 1 1/2 hr.

6 Servings


  • 1 pound boneless pork tenderloin
  • 1 pound chicken breasts and thighs
  • 4 cups water
  • 2 medium potatoes, cubed
  • 1  1/2 medium onions, chopped
  •  2 (14.5 oz) or 1 (28 oz) cans Red Gold® Whole Peeled Tomatoes
  • 1 cup whole kernel corn, drained
  • 1/2-3/4 cup frozen lima beans
  • 1/2 tablespoon Worcestershire sauce
  • Salt and black pepper to taste


  1. In a large saucepan over high heat, combine the pork, chicken and water; bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes or until chicken is tender.
  2. Remove pork and chicken; allow to cool until easy to handle. Remove meat and discard skin and bones if necessary. Chop meat into bite size pieces and return to saucepan.
  3. Add potatoes, onion, whole peeled tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper. Stir while breaking up tomatoes. Simmer, uncovered, for 1 hour.

Slow Cooker Option: Prepare according to first 2 steps. Add this mixture, potatoes, pork, chicken, onion, tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper to slow cooker. Stir while breaking up tomatoes. Cover and cook on low for 5 to 6 hours.

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