Southern Brunswick Stew
Ingredients
6 tablespoons (3 ounces) unsalted butter
1 1/2 cups chopped onion
1 tablespoon minced garlic, from about 3 or 4 garlic cloves
3 cups diced potatoes
1 1/2 cups frozen baby lima beans
2 cups frozen corn kernels
3 cups chicken stock
1 (14.5-ounce) can diced tomatoes
1 1/2 cups barbecue sauce
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, packed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
2 cups cooked chicken thighs, shredded or chopped
2 cups cooked pulled pork (shredded) or leftover pulled pork
cornbread or biscuits, for serving (optional)
coleslaw, for serving (optional)
Directions
To begin, in a large dutch oven, melt the butter over medium heat.
Add in the onion and cook, stirring constantly until the onion turns translucent.
Add in the garlic and cook for 2 more minutes, frequently stirring.
Then add in the potatoes, corn, lima beans, chicken stock, and tomatoes, bringing it to a boil.
Cover, then reduce the heat, letting it simmer for 25 minutes or until the vegetables are tender.
Add in the barbecue sauce, brown sugar, Worcestershire sauce, salt, cayenne, black pepper, chicken, and pork. Mix well to fully combine.
Let simmer for 15 minutes, uncovered.
Serve with biscuits or cornbread, with coleslaw on the side, if desired.
