Hearty Brunswick Stew --

This hearty Brunswick Stew is thick with a mix of pulled pork and shredded chicken; to which we also have vegetables (lima beans, corn, tomatoes), BBQ sauce, and seasonings. The hearty thickness this recipe makes will leave enough to freeze for another meal.

• 5 Chicken Leg Quarters, boiled and shredded

• 2 lbs. Roast Pork, cooked and shredded

• 1 stick of Butter

• 1 Onion, peeled and diced

• 1 Green Pepper, diced

• 1 Garlic Clove, peeled and minced

• 2 8 oz. cans of Lima Beans

• 2 8 oz. cans of Sweet Corn

• 2 14 oz. cans of diced Tomatoes

• 1 12 oz. can of Tomato Sauce

• 2 cups Smoky BBQ Sauce

• 5 cups Chicken Broth

• 1 tbsp. Worchester Sauce

• 1 1/2 tbsp. Hot Sauce

• 1 tsp. Black Pepper

• Dash of Salt

• 1 1/2 tsp. Oregano

Instructions --

For the Pork Roast -- Add 1 can of "Soda" per 1 pound of roast and 1 tsp. of each seasoning (black pepper, salt, oregano), with a dash of hot sauce. Cooking the pork roast overnight in a crockpot works best. This leaves you with a taste of great soaked seasonings and the ease of pulling the pork apart.

For the Chicken -- Place the leg quarters in a large pot. Fill water to 1 inch above the chicken. Add 1 tsp. of each seasoning to the water (black pepper, salt, oregano) and bring to a boil. Cook over Medium heat until thoroughly cooked. Set the chicken to the side to cool, before shredding. Keep the chicken broth for later use in the recipe.

Brunswick Stew assembly -- Begin by melting the butter in a large dutch oven over medium heat.

Add the onion, green pepper, and garlic; cook until onion is translucent.

Add the lima beans, sweet corn, and tomatoes to the dutch oven and cook an additional 5 minutes.

Now add the chicken broth, seasonings, and both sauces; simmer for 15 to 20 minutes.

Mix in the shredded meats and simmer for an additional 15 minutes; stirring every 5 minutes.

This recipe makes 14 servings. Makes for a great meal, then freezing the rest to make additional meals for when you are rushed to cook.