Brunswick Stew
Instructions
1. A gallon stew pot will just barely fit this stew and spills will be likely. If you have something a little bigger, use it. In your large stew pot over medium-low heat (low if using a gas range), melt the butter and saute the onions and garlic, stirring frequently, until the onions are translucent.
2. Add the chicken broth, potatoes, baked chicken, and smoked pork. Increase heat to medium or medium high until it reaches a rolling boil, stirring every few minutes.
3. Cut up the fire-roasted tomatoes, retain the liquid from the can.
4. When the potatoes are done (when a fork can be stuck into them easily), add the chopped, fire-roasted tomatoes and the liquid from their can. Then add the barbecue sauce, corn, peas, and lima beans. Reduce heat to medium-low (low on a gas range), cover, and let simmer for at least two hours (but preferably the good part of an afternoon), stirring occasionally.
5. Brunswick stew is traditionally served with barbecue, but we prefer to let it stand on its own. We serve it with a good toasted and buttered sourdough bread instead. Enjoy!
