Brunswick Stew

2 quarts water
1 medium whole Chicken, shredded

1½ lbs left over pulled Pork Barbeque
1 (15-ounce) can Baby Lima Beans, undrained
1 (8-ounce) can Baby Lima Beans, undrained
3 (28-ounce) cans whole Tomatoes, undrained and chopped
1 (16-ounce) package frozen Baby Lima Beans

1 (32-ounce) package frozen Mixed Vegetables
5 medium Potatoes, peeled and diced
2 medium yellow Onions, diced
2 (15-ounce) cans Cream-Style Corn
1/3 cup Sugar
1/4 cup Unsalted Butter
1 tablespoon Salt
2 teaspoons Black Pepper

1 teaspoon Cayenne

2 teaspoons Worcestershire Sauce
2 teaspoons Texas Pete Hot Sauce

½ teaspoon Liquid Smoke

Bring water and chicken to a boil in a large pot. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside for shredding later.. Reserve 3 cups broth in pot.

Pour canned lima beans and liquid through a wire-mesh strainer into pot. Reserve beans.

Add tomatoes to pot. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.

Mash reserved beans with a potato masher.

Add shredded chicken, pork, mashed and frozen beans, frozen mixed vegetables, potatoes, and onions to pot.

Cook over low heat, stirring often, for 3 hours and 30 minutes.

Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 2 additional hours or until thick to personal preference. Adjust seasonings during this final stage. Don’t be afraid to add more sugar, cayenne, salt etc…this is the time to do it.

“LOW AND SLOW” IS THE KEY TO GOOD STEW!