Easy Brunswick Stew

This is a fall staple here at our house, and adapted from my momma's recipe. Its super easy and a great fix that saves well and freezes beautifully. It is actually one of those dishes that gets tastier as the flavors merry in the days ahead. 

I recently had the opportunity to make and share this dish with a few great friends and it went over really well. I received lots of compliments and many wanted the recipe so here yall go! I hope you enjoy this as much as we do. 

Ingredients:

• 1 lb. frozen cubed country hash brown potatoes 
• 1 box of liquid chicken broth (4 cups)
• 1 tsp. or more to taste of ground black pepper
• 1 medium onion, chopped
• 28 oz. diced tomatoes, undrained
• 16 oz. shoe peg corn or other mixed variety frozen corn
• 16 oz. fordhook limas or other frozen lima beans
• 1-1.5 lbs. Pulled pork
• 1-2 cups BBQ sauce provided with pork
• 1 small bottle kraft original BBQ sauce for extra
• worchestchire sauce

You will need a large stock pot for this recipe.

Directions:

Start on med-high to high heat. Boil broth, potatoes, lima beans and seasonings. Boil for 5 to 10 minutes. Turn heat down to medium heat. Stir in can of tomatoes with juice, and all other remaining ingredients. Cook on med heat for 5 minutes. Reduce heat to med- low and cook for 30 minutes or until heated throughout. Taste during cooking and add more BBQ sauce to taste. I normally use one cup from bbq joint and then 3/4 of kraft original sauce. ( I also have used generic original bbq sauce and it works just as well)

As for seasonings: add what ever you desire to taste. I like to use coarse black pepper, a pinch of red pepper flakes, a pinch of minced garlic, natures seasoning blend, and ms. dash onion and herb.

Yields: 12 one cup servings. 

Serve with cornbread or rolls.

If making this recipe in the crockpot for a party: Do not add the potatoes at the start. They will be too mushy by time to eat it. I would suggest adding frozen potatoes 1-2 hours before eating.