This always tastes better the next day, just warm it up on the stove or in a crock pot. This makes enough to serve about 25 hungry people.
1/4 cup bacon renderings (or substitute vegetable oil)
2 cups chopped Vidalia onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 cloves garlic, pressed
3 cups diced potatoes
3 cups white corn
3 cups baby lima beans
3 cans diced tomatoes
3 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon crushed black pepper
1/2 teaspoon smoked paprika
2 Tablespoons Worcestershire sauce
1 cup dark beer
5-10 shakes hot sauce (about 1 to 2 tabelespooons)
3-4 cups meat from one small, fresh chicken (stewed and shredded)
one small pork loin (slow cooked and shredded)
1 bottle BBQ sauce
More salt, pepper and paprika to taste
In large stockpot, sauté onions, celery and bell pepper in the bacon fat over medium heat for about 5 minutes. Add garlic and sauté for another minute. Next, stir in the vegetables, stock and seasonings. Bring to a simmer, cover pot, and reduce heat to medium low.
Cook for 20 minutes, stirring occasionally while you shred the meat.
Mix in the shredded meat and BBQ sauce. Bring back to a simmer, cover and cook on low for about 2 hours, stirring often.
When done, adjust seasonings to taste.
Originally published in“Southern Staple Brunswick Stew—WITHOUT Skinning a Squirrel”