Kicked Up Brunswick Stew

Source:  East Alabama Living Magazine

“This is a favorite of ours.  It is super easy.  I can have it on the stove in 10 minutes.  It does very well in a slow cooker during the game.” ~Beth Yarbrough

Ingredients:

  • 1 rotisserie chicken
  • 1 lb chopped pork from your favorite BBQ joint (without sauce)
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (16 oz) pkg. frozen whole kernel yellow corn, frozen or thawed
  • 1 (16 oz) pkg. frozen butter-beans, frozen or thawed
  • 1 medium onion, chopped
  • 1 (16 0z) container chicken broth
  • 1 (12 oz) bottle ketchup
  • 1/2 cup white vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup firmly packed brown sugar
  • 2 tsp. salt (or to taste)
  • 2 tsp. pepper (or to taste)
  • 1 Tbsp. hot sauce (or to taste)

Remove meat from chicken.  Chop coarsely.  Put all ingredients in a 6 quart Dutch oven.  Cover and simmer over low heat, stirring occasionally, 2 1/2-3 hours.  If you use a slow cooker, cook the onions a little first and add a little more liquid (maybe a cup of broth or water).  The onions don’t soften well in the slow cooker.

This is a really forgiving recipe.  It doubles or halves easily.  Just get close to the amounts suggested and it will work great.  Makes 10-12 servings.