Ingredients:

  • 1 lb Smoked chicken thighs, shredded, skin removed
  • 1 lb Lean pulled pork, unpoured and shredded
  • 4 cups Low-sodium chicken bone broth
  • 29 oz Fire-roasted diced tomatoes (two 14.5 oz cans)
  • 2 cups Frozen baby lima beans
  • 2 cups Sweet corn, frozen or fresh from cob
  • 14.75 oz Cream-style corn (one can)
  • 1 Large yellow onion, finely diced
  • 1 cup Low-sugar hickory BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Apple cider vinegar
  • 1 tsp Smoked paprika
  • 0.5 tsp Cayenne pepper
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper

Instructions:

  1. Sauté the Aromatics: Set your 6 quart Dutch oven over medium heat. Add a splash of broth and sauté the finely diced yellow onions until they are translucent and fragrant, which usually takes about 5-7 minutes. Note: Using broth instead of oil keeps the fat content lower while still softening the onions.
  2. Layer the Flavors: Incorporate the 1 lb of shredded smoked chicken and 1 lb of pulled pork into the onions, stirring for 2 minutes until the smoky oils are released.
  3. Add the Base Liquids: Pour in the 29 oz of fire roasted tomatoes (with their juices), 4 cups of chicken bone broth, 1 cup of BBQ sauce, 2 tbsp of Worcestershire sauce, and 2 tbsp of apple cider vinegar.
  4. Integrate the Vegetables: Stir in the 2 cups of frozen baby lima beans, 2 cups of sweet corn, and 14.75 oz of cream style corn. Stir until the mixture looks uniform.
  5. Apply the Spices: Add 1 tsp of smoked paprika and 0.5 tsp of cayenne pepper.
  6. Begin the Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  7. The Reduction Phase: Let the stew simmer uncovered for 2 hours, stirring occasionally with a wooden spoon to prevent sticking. The stew is finished when it reaches a thick, velvety consistency.
  8. Final Seasoning: Taste and add salt and black pepper as needed before serving.