← Nouns Cooking · American

Ingredients

• 2 tbsp Vegetable oil
• 1 large onion, chopped
• 3 cloves Garlic, minced
• 1 medium potato, peeled and diced
• 750 ml chicken stock
• 400 g tinned diced tomatoes
• 240 ml BBQ sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp Cider vinegar
• ¼ tsp Cayenne pepper
• 300 g cooked pulled pork, shredded
• 300 g cooked chicken, shredded
• 225 g Lima (butter) beans, frozen
• 225 g frozen sweetcorn kernels
• hot sauce, to serve (optional)

Method

1. Heat the oil in a large pot over medium heat and cook the onion for 5–6 min until soft. Add the garlic and cook for 1 minute.
2. Add the potato, stock, tomatoes, barbecue sauce, Worcestershire sauce, vinegar and cayenne. Bring to the boil, then simmer for 15 min, until the potato is nearly tender.
3. Stir in the pork, chicken, lima beans and corn. Simmer, partly covered, for 20–25 min, stirring now and then, until thick and the beans are tender. Mash a few potato pieces against the side of the pot to thicken it more.
4. Season with salt, pepper and more vinegar or hot sauce to taste. Serve in bowls with cornbread or saltine crackers.

Tips

• Perfect for leftover barbecue or a shop-bought rotisserie chicken.
• Georgia and Virginia both claim this stew; Virginians often leave out the barbecue sauce and use more tomato.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies Taste of Home The Modern Proper