Brunswick Stew

• 3 cups Organic Chicken Broth
• 56 ounces, weight Canned Diced Tomatoes
• 15 ounces, weight Canned Lima Beans, Drained With Juice Reserved, Divided Use
• 1 whole Rotisserie Chicken
• 1 pound Barbequed Pork (loin Or Butt), Store Prepared Or Homemade
• 2 whole Russet Pototoes, Small Dice
• 1 whole Yellow Or Sweet Onion, Chopped
• 3 cloves Garlic, Chopped
• 30 ounces, weight Canned Cream Style Corn
• 8 ounces, weight Frozen Baby Lima Beans
• 1/4 cups Sugar Or Honey
• 2 Tablespoons Liquid Smoke
• 2 Tablespoons Seasoned Salt
• 2 Tablespoons Habanero Pepper Or Hot Pepper Sauce
• 1 Tablespoon Ground Pepper

1. Combine broth, tomatoes and the juice from the canned lima beans in a large stockpot. Bring to a boil and simmer for about an hour.
2. Shred and debone the chicken and put the chicken in a large bowl. Shred the pork. I use NC style barbeque pork that I make from pork loin or butt OR I buy it already prepared. Put the pork into the bowl with the chicken. Mash the canned lima beans. Add chicken, pork, mashed lima beans, diced potatoes, chopped onion and chopped garlic to stockpot. Simmer for about 4 hours.
3. Then add canned corn and simmer for another 20 minutes. Add remaining ingredients and seasonings and cook for another 20-25 minutes. Taste and adjust seasonings as necessary.
4. Sometimes I add green beans also. If you use fresh then add them when potatoes are added. If you use canned, add them with the last set of ingredients.
5. This recipe can be doubled and freezes well.

chicken broth, tomatoes, beans, rotisserie chicken, loin, pototoes, onion, garlic, cream style corn, beans, ubc, liquid smoke, salt, pepper, ground pepper

Taken from tastykitchen.com/recipes/soups/brunswick-stew-2/ (may not work)