Southwest Brunswick Stew

This started as a craving for both Brunswick Stew and Pozole Rojo, and [like David Pumpkins and other Fall treasures] became its own thing.

  • 1/2 lb shredded smoked pork
  • 1/2 lb shredded smoked chicken
  • 4 cups water
  • 1 large can crushed tomatoes
  • 2 regular cans hominy
  • 1/2 cup diced onion
  • 1/2 cup barbeque sauce
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • dash of hot sauce (optional)

Place all ingredients in large Dutch oven or slower cooker. Heat on medium-low until cooked through and allow to mellow on low heat if possible. Serve with cornbread if at all possible.

2 thoughts on “Southwest Brunswick Stew

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