Brunswick Stew

I've had a few requests for the Brunswick Stew recipes, so here ya go!

Melody’s Brunswick Stew

Yield: 3.5 Quarts

Ingredients

• 2 quarts homemade chicken stock

• 1 (3 1/2-pound) whole chicken, cut up

• 1 (15-ounce) can baby lima beans, undrained

• 1 (8-ounce) can baby lima beans, undrained

• 2 (28-ounce) cans whole tomatoes, undrained and chopped

• 1 (16-ounce) package frozen baby lima beans

• 3 medium potatoes, peeled and diced

• 1 large yellow onion, diced

• 2 (15-ounce) cans cream-style corn

• 2 tablespoons sugar

• 1/4 cup unsalted butter

• 1 tablespoon Kosher salt

• 1 teaspoon freshly ground pepper

• 2 teaspoons Texas Pete

Directions

Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.

Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.

Elly’s Burnswick Stew
2# chicken and/or pork, cooked, then shredded
½ teaspoon pepper
1 teaspoon hot sauce
2 Tablespoons Worcestershire sauce
1/3 cup bacon drippings
½ cup barbeque sauce
1 ½ cups ketchup
2 cups diced, cooked potatoes
3 cans cream style corn
Mix together, heat & eat.