BRUNSWICK STEW
1 whole chicken
1 lb. pork barbecue, fully cooked
1 lb. frozen baby lima beans
1 lb. frozen sweet corn kernels
4 medium potatoes, diced
1 can tomato sauce (8-oz.)
1 can tomato paste (4-oz.)
¼ c. apple cider vinegar
¼ c. ketchup
2 Tbs. brown sugar
1 Tbs. Worcestershire sauce
7 chicken bouillon cubes
5 c. water
Rinse the chicken under water and add to a large stockpot and cover with water, about 6 inches over chicken. Bring water to a boil. Reduce heat to medium and let chicken cook for an hour. Remove chicken from pot. Set aside to cool. Save chicken stock. Place beans and corn into another large stockpot. Add water and bouillon cubes. Wash, peel and cut up potatoes. Add to beans and corn. Make sure the water covers the vegetables by at least two inches. Cook over medium heat, stirring often until vegetables are tender, about one hour. While vegetables cook, pull the chicken from the bones, discard bones and skin. Shred chicken (I like using my KitchenAid wi...