Barbecue Inn Style Brunswick Stew

3 C. chopped, cooked chicken (I use smoked)
2 C. of smoked, pulled pork
3 C. of cubed potatoes (about 3 large)
1 C. chopped onion (about 1 large)
2 – 14 oz. Cans of chicken broth
2 – 14 oz. Cans of vegetable broth
2 – 14 oz. Cans of whole tomatoes, crushed
1 ½ C. of BBQ sauce (recipe below)
2 - 8 oz. Cans of Lima beans, drained
1/2 C. frozen whole kernel corn
1 - 14 oz. Can of cream style corn

Combine ingredients, bring to a boil. Reduce heat, simmer uncovered for approximately 2 hours or until potatoes are tender, stirring frequently to prevent sticking. Salt to taste. Makes enough for about 12 large servings. Excellent frozen and then reheated. Very hearty. Smelling it simmer is almost as enjoyable as the final product.


BBQ Sauce:
¼ C. melted butter
¾ C. ketchup
1/8 C. dark brown sugar
¼ C. prepared mustard
¼ C. white vinegar
2 T. Worcestershire sauce
2 T. hot sauce (Texas Pete)

Bring to boil, simmer for 25-30 minutes.
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A friend gave me a recipe for Brunswick stew several years ago that I adapted to replicate Brunswick Stew served at a BBQ resturant where I grew up. Their BBQ wasn't very good but I always loved the stew. It isn't a traditional stew like those severed at some of the BBQ joints in NC, it's more like a pork and chicken chowder.

I really like the recipe. I hope you do too.