Chicken and Pork Brunswick Stew

Ingredients

6-8 slices Captain John Derst’s bread, toasted and sliced

3 tablespoons unsalted butter

1 tablespoon chopped garlic 

1 large sweet onion, diced

1 ½ cups canned, diced fire roasted tomatoes

1 ½ cups cooked, pulled chicken

1 ½ cups cooked, pulled pork

1 cup corn

1 cup frozen lima beans

4 cups chicken stock

2 tablespoons yellow mustard

½ cup ketchup

½ cup bbq sauce

1 tablespoon brown sugar

2 teaspoons hot sauce

1 tablespoon Worcestershire sauce

salt and cracked black pepper

Directions

1. In a large stock pot, over medium-high heat, add the butter and onions with a bit of salt and pepper. Cook for 5-6 minutes stirring often.

2. Add the garlic and cook another 3 minutes, stirring often.

3. Add all the remaining ingredients with a bit of salt and pepper to taste.

4. Cover with a lid and simmer for 30-45 minutes, then serve hot.

(For a thicker stew, remove the lid for the last 15-20 minutes.)