Brunswick Stew

INGREDIENTS:

• 1.5 Tbsp canola oil

• 1 large onion finely chopped

• 2 cloves garlic minced

• Approx. 2.5- 4 cups chicken broth

• 2 Tbsp tomato paste

• 1 can 14.5 oz. Fire roasted diced tomatoes

• 1.5 cups frozen corn

• 1.5 cups frozen Lima beans

• 3/4 cup  BQ sauce plus more for drizzle

• 2 Tbsp brown sugar

• 1 Tbsp Worcestershire sauce

• 1.5 tsp hot sauce (optional)

• 1/4 tsp fresh ground pepper

• 1/8 tsp crushed red pepper flakes (optional)

• 1-2 pinches of cayenne pepper (optional)

• 2.5 cups pulled smoked pork (this really makes the recipe)

• 1.5 cups cook/smoked chicken breasts or thighs

Optional ingredients:

• Okra

• Celery

• Butter beans

• Potatoes/frozen diced potatoes

NOTE: Times are tough, so if you are living off the land consider these chicken and pork alternatives.

• Rabbit

• Duck

• Squirrel

• Smoked venison

• Ground beef

• Ground turkey

• Sausage

INSTRUCTIONS:

Step 1: Heat oil over medium high heat in a Dutch oven or stock pot. Add oil and onion and cook till tender. Reduce heat and add garlic. Cook for one minute while stirring constantly. 

Step 2: In a small bowl stir the tomato paste with 1/4 cup chicken broth then pour into the pot. Add 2 cups chicken broth, diced tomatoes, frozen corn, Lima beans, BBQ sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper and cayenne pepper to the pot over medium high heat. Add additional chicken broth to cover ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes. 

Step 3: Add pulled pork and diced chicken. Add additional chicken broth to desired consistency. Simmer an additional 5 minutes. Or put it all in a crock pot and cook on high for three hours. Five hours if the chicken and pork are frozen.

Step 4: Taste and season with salt and/or pepper. Spoon into bowls and drizzle with a little more BBQ sauce.

SERVINGS: 10