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Brunswick Stew



4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3⁄4 cup barbecue sauce
1⁄2 cup ketchup
1⁄4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen Lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen white shoe-peg corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion saute in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce


Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
Bone and shred chicken.
Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
Remove and discard bay leaf.

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Did you try this out?  Brunswick stew is my "crack" of soups. I'd buy it by the gallon if I could.

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