Brunswick Stew

• 2 bacon slices, chopped
• 1/2 pound boneless pork loin, trimmed and cut into 1/2-inch cubes
• 3/4 pound skinless, boneless chicken breasts
• 3/4 pound skinless, boneless chicken thighs
• 4 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1 1/2 cups mashed cooked peeled baking potato (about 3/4 pound)
• 1 cup chopped onion
• 3/4 cup (1-inch) sliced green beans
• 3/4 cup fresh corn kernels
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons prepared mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (10-ounce) package frozen baby lima beans, thawed

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Add pork; saute 5 minutes or until lightly browned. Add chicken; saute 2 minutes. Add broth and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until pork is tender.
2. Remove chicken from pan; shred with 2 forks. Return chicken to pan; add mashed potato, onion, green beans, and remaining ingredients. Bring to a simmer; simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.

bacon, pork loin, skinless, skinless, chicken broth, water, baking potato, onion, green beans, fresh corn kernels, worcestershire sauce, ground black pepper, mustard, salt, ground red pepper, beans

Taken from www.myrecipes.com/recipe/brunswick-stew-8 (may not work)