Summer Brunswick Stew

• 1 large sweet onion, diced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups fresh lady peas or butter peas
• 1 pound pulled barbecued pork (without sauce)
• 1 pound Yukon gold potatoes, peeled and diced (about 2 cups)
• 2 cups fresh corn kernels (about 4 ears)
• 1 to 1 1/2 cups barbecue sauce
• 2 cups peeled and diced tomatoes

1. Saute onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and saute 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender. Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Add tomatoes, and season with salt and pepper to taste.
2. Note: We tested with Kraft Original Barbecue Sauce.

sweet onion, olive oil, garlic, chicken broth, fresh lady peas, pork, gold potatoes, corn kernels, barbecue sauce, tomatoes

Taken from www.myrecipes.com/recipe/summer-brunswick-stew (may not work)