Brunswick Stew

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Ingredients:

4 tablespoons (1/2 stick) butter
3 cloves garlic, minced
1 large Vidalia onion, finely chopped
One 15-ounce can fire roasted tomatoes (with their juices)
4 cups homemade chicken stock
1 1/2 cups barbecue sauce
2 tablespoons Worcestershire sauce
1 tablespoon light brown sugar
1/4 teaspoon cayenne pepper
1 1/2 pounds smoked pulled pork
Half 16-ounce bag frozen corn kernels
Half 16-ounce bag frozen baby lima beans
Pinch salt and ground pepper
Hot sauce, for serving
Cornbread or soda crackers, for serving

Instructions:

Melt the butter in a large Dutch oven over medium-high heat. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and a big pinch of salt and pepper. Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and stewey, about 1 1/2 hours, stirring on occasion.

Serve with hot sauce, cornbread or soda crackers.

Servings: 8 servings
Prep Time: 35 min
Cook Time: 1 hr 35 min
Difficulty: Easy

from Home for Dinner With Jamie Deen; Episode: Win or Lose, You Gotta Eat

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