Brunswick Stew (Pork Stew, Southern Style)

READY IN: 1hr 10mins
YIELD: 1 stew pot


  • 1
    (15 ounce) can pork and beans in tomato sauce (mash the beans)
  • 12
    large onion, minced
  • 1
    (15 ounce) can tomato sauce
  • 1
    (15 ounce) can tomatoes (dice these really finely)
  • 1 -2
    garlic clove, minced
  • 12
    teaspoon ground cumin
  • 1
    pinch hot pepper flakes
  • 1
    teaspoon salt
  • 18
    teaspoon pepper
  • 1
    teaspoon beef bouillon (OXO brand)
  • 1
    lb frozen sweet corn (or slice frozen corn off cobs for smaller pieces, be sure to scrape cob for 'milk')
  • 2 -3
    tablespoons white vinegar (to suit your taste)
  • frank red hot sauce (to serve on stew)
  • serve with sunbeam white bread (No substitutions on this one! it's a necessity with this stew!)


  • In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
  • Mash your canned beans (throw out the hunk of pork fat that comes in the can).
  • Add the mashed beans to your pot.
  • Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
  • Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
  • (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
  • Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
  • Taste it to see if you have everything in in the proportions you like.
  • (I usually end up adding a lil' bit more of each spice to suit our tastes).
  • Allow it to simmer a bit, so the spices meld together nicely.
  • Give it another taste, add any spices you see fit to suit your tastes.
  • I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
  • Be sure to taste-test to see if you need to add more or not.
  • Simmer until you are ready to serve.
  • If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
  • But I find it's easy to leave this in a crock-pot to keep it hot.
  • When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart -- cut them finely, flake them so they aren't in chunks, and add to your stew).