Brunswick Stew

Ingredients

• 2 pounds bone-in chicken thighs
• 1 1/2 pounds pork shoulder, cut into 2-inch chunks
• 8 cups chicken broth
• 4 tablespoons unsalted butter
• 2 large onions, diced
• 1 can (28 ounces) crushed tomatoes
• 1 cup barbecue sauce, preferably a tangy tomato style
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon brown sugar
• 2 cups frozen baby lima beans
• 3 cups corn kernels
• 1 1/2 pounds russet potatoes, peeled and diced
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Before you cook

• Cut the pork shoulder into 2-inch chunks and trim off the heaviest fat.
• Dice the onions and peel and dice the potatoes.

Steps

1. Put the chicken thighs and pork chunks in a large pot and pour the broth over them.
2. Bring the pot to a simmer and skim the foam that rises in the first few minutes.
3. Cook the meats at a low simmer for 1 hour, until both shred easily.
4. Lift the meat out with a slotted spoon onto a sheet pan to cool.
5. Strain the cooking broth into a bowl and set it aside.
6. Melt the butter in the empty pot and cook the onions for 10 minutes, until soft and lightly golden.
7. Shred the chicken and pork with two forks, discarding the skin and bones.
8. Return the reserved broth to the pot with the onions.
9. Add the crushed tomatoes, barbecue sauce, vinegar, Worcestershire, hot sauce and brown sugar.
10. Stir in the potatoes and simmer for 20 minutes, until they start breaking down.
11. Add the lima beans and corn and return the shredded meat to the pot.
12. Season with the salt, black pepper and cayenne.
13. Simmer the stew uncovered for 45 minutes, stirring every 10 minutes so the bottom does not scorch.
14. Mash some of the potato against the side of the pot until the stew is thick enough to mound on a spoon.
15. Taste and adjust the vinegar and hot sauce, then serve with cornbread or saltines.