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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

  1. Combine potatoes and broth in a Dutch oven or stockpot. Bring to a boil, reduce heat and simmer 20 to 30 minutes.
  2. Add remaining ingredients. Cook 20 minutes.

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The recipe was originally published as Brunswick Stew with Chicken and Pork on Relish.com

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