Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 1/2 tablespoons tomato paste
- Kosher salt to taste
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon cayenne pepper optional
- 2 cans diced tomatoes (14.5-ounces each)
- 1 1/2 cups frozen corn
- 1 cup frozen lima beans
- 1 pound Yukon Gold potatoes peeled and diced
- 2 teaspoons Worcestershire sauce
- 2/3 cup barbecue sauce
- 3 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 2 cups pulled pork
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and tomato paste. Cook for about 1 minute until fragrant. Then add the salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if using.
- Add the diced tomatoes, frozen corn, frozen lima beans, and diced potatoes. Stir in the Worcestershire sauce and barbecue sauce and mix well.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the shredded chicken and pulled pork. Reduce the heat to a simmer and cook for 20-25 minutes or until the potatoes are tender.
- Taste and adjust the seasoning if needed. Serve hot and enjoy your hearty Brunswick stew. Garnish with parsley.
