Brunswick Stew Georgia Style ( Chicken & Pork )

• 4 celery ribs
• 2 carrots
• 1 medium onion
• 1 whole chicken
• 2 quarts water
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lb shredded pork
• 3/4 cup barbecue sauce
• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 2 cups peeled and chopped potatoes
• 1 (10 ounce) package frozen lima beans, thawed
• 1 (16 ounce) package frozen whole kernel corn, thawed
• 1 (16 ounce) package frozen white shoepeg corn, thawed
• 1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
• 1 bay leaf
• 1 (28 ounce) can whole tomatoes
• hot sauce

1. Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
2. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
3. Bone and shred chicken.
4. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
5. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
6. Remove and discard bay leaf.

celery, carrots, onion, chicken, water, salt, black pepper, pork, barbecue sauce, ketchup, worcestershire sauce, potatoes, beans, kernel corn, corn, mirepoix, bay leaf, tomatoes, hot sauce

Taken from www.food.com/recipe/brunswick-stew-georgia-style-chicken-pork-32386 (may not work)