Brunswick Stew

The sleet began today around noon. A perfect day to cook a pot of Brunswick Stew. This recipe is an original Lolly. Feel free to adjust the seasonings according to your taste. I love vinegar based BBQ sauces. I crave mustard. I adore vinegar. This stew incorporates all three.

If you like sweet or smoky BBQ sauces, adjust the mustard/vinegar ratio or omit them completely. The chicken and pork I used was saved from some of the results of Sweet Harold's wonderful smoker from this past summer. He shredded leftover pork and chicken and put it in the freezer for an afternoon exactly like this one. Leftover BBQ from your favorite "joint" will work splendidly.

This stew nourished the soul as well as the body today.

2 quarts whole tomatoes

1 T. Olive oil

1 T. butter

2 medium onions, chopped

4 garlic cloves, minced

16 oz. BBQ Sauce (Cattleman's Carolina Sauce is what I used)

8 cups shredded smoked pork or chicken or a mixture of both

2 cups lima beans

2 cups corn kernels

3 cups peeled, diced potatoes

1/2 t. liquid smoke

1 t. apple cider vinegar

3 t. yellow mustard

Place tomatoes in a large Dutch oven. Heat over medium high heat, breaking them up with a wooden spoon. In a separate skillet, melt olive oil with butter and saute onions and garlic until softened.

Add them to the tomatoes and add remaining ingredients. Cook for 20 - 30 minutes over medium heat, stirring frequently until potatoes are tender. Adjust seasonings. Serve with cornbread.