Brunswick Stew

• 1 qt. cooked and boned chicken
• 1/2 lb. Boston butt pork roast, cooked
• 1 c. extra-rich chicken broth
• 2 (14 1/2 oz.) cans stewed tomatoes
• 16 oz. catsup
• 1 1/2 lb. onions, chopped
• 2 oz. Worcestershire sauce
• 1 c. barbecue sauce
• 1 Tbsp. black pepper
• 1/2 Tbsp. salt
• juice and hulls of 2 lemons
• 2 Tbsp. cider vinegar
• 1/3 c. sugar
• 1/2 Tbsp. hot sauce
• 3 cans creamed corn

1. In heavy pot, assemble all ingredients, but corn.
2. Cook, watch constantly to keep the stew from burning, about 2 hours or until thick.
3. Add corn during the last 1/2 hour.
4. If stew is too thin, thicken with some mashed potatoes; use potato flakes if you don't have leftover potatoes.

chicken, boston butt pork roast, extrarich chicken broth, tomatoes, catsup, onions, worcestershire sauce, barbecue sauce, black pepper, salt, lemons, cider vinegar, sugar, hot sauce, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=875902 (may not work)