Brighten Your Rainy Day with Mary’s Delicious Brunswick Stew
Why anyone could possibly think this dish is weird just baffles me. Mary Prince, the Chamber & CVB’s First Impression Coordinator, used to make this for us and it was to die for! She took a smoked pork butt and cut it up into bite-sized pieces. Then threw it in a large pot with some chopped onions, diced tomatoes, sweet corn and whole kernel corn. The pot simmered for a few hours, then she salted to taste. Last, she added diced potatoes and peas and let it simmer until potatoes are soft. She was gracious enough to share her recipe with us. Give it a try. We promise it’s amazing!
1 large onion
2 big cans of diced tomatoes
1 regular can of diced tomatoes
2 cans of cream corn
2 cans of whole kennel corn
1 can of early peas
Bag of potatoes
1 Boston Butt
Preheat oven to 350 degrees.
Cook the Boston Butt in the oven in a deep pan with tin foil until fully cooked. Be sure to cover it good!
Once finished, take it out of the oven and let it cool completely.
Chop the onion and mix together with the Boston Butt in a big pot.
Open the cans of tomatoes and cream corn and pour them all over the meat & onions.
Open the whole kennel corn, drain the juice, and add to pot.
Cook pot on low and make sure to stir frequently!
While that is cooking, cut up your potatoes and cook them in a separate pot until they are almost done.
Drain the potatoes and add to the pot.
After it cooks for a while, open and drain the peas and add them to the pot as well.
Keep stirring off and on until it is done.
It is up to you how long you cook the stew!
You can also put the stew in a crock-pot and cook it on low overnight.