Recipe - Scotts Brunswick Stew

1 pound Smoked chicken
1 pound Smoked pork
4 White potatoes; peeled and
chunked, up to 5
1 cn (28 ounce) tomatoes; whole
1 cn (14 ounce) lima beans (baby
green limas)
1 cn (14 ounce) whole kernel
sweet corn
1 md Onion; chopped
2 tablespoon Oregano
Salt and pepper to taste
One half cup Barbecue sauce; (optional)

In a deep stew pot, saute onion in oil (sprinkle liberally with pepper and
a little bit of salt, and oregano) until just translucent. Add water
(approximately 4 6 cups) and tomatoes. Bring to boil. Cook until tomatoes
are just beginning to break apart (usually about 30 minutes) and add
potatoes. Continue boiling, stirring continuously until potatoes and
tomatoes are starting to break down, adding water if necessary (usually
about 30 60 minutes). Add meats, return to boil. Continue cooking until
meats, potatoes, and tomatoes break down into a "slurry" (usually about 60
~ 90 minutes). Add vegetables and barbecue sauce if desired and cook 15
30 mintues more, or until vegetables are just heated through. Serve in
bowls or over plain white rice.

You can also hurry this along, if desired. When you've added the potatoes
and they have been cooked fully (about 15 minutes or so), use a stick
blender (set to pulse) to break this up into a "mush", add meats and hit it
again with the blender. Add vegetables and sauce (if desired) and heat
through. Some people actually desire this consistency; I personally prefer
the cooked down consistency, but if you're doing this on a large scale this
would be the quickest and easiest way to do it.

Posted to bbqdigest by scotmcd@mail.gabn.net (Scott Mcdaniel) on May 4,
1998