Ingredients
- 4 medium russet potatoes, peeled and chopped (4 cups)
- 8 cups lower-sodium chicken broth
- 2 cups chopped cooked chicken
- 3 cups shredded or pulled pork
- 1 large onion, chopped
- 1 (28-ounce) can diced tomatoes
- 4 (14-ounce) cans corn (2 cream-style and 2 niblet-style, drained)
- 1/4 cup Worcestershire sauce
- 1 tablespoon butter
- 1 cup ketchup
- Freshly ground black pepper
Instructions
- Combine potatoes and broth in a Dutch oven or stockpot. Bring to a boil, reduce heat and simmer 20 to 30 minutes.
- Add remaining ingredients. Cook 20 minutes.
Videos You Might Also Like
Popular Recipes
Chicken with 40 Cloves of Garlic
The recipe was originally published as Brunswick Stew with Chicken and Pork on Relish.com
