Title: Scott's Brunswick Stew
Categories: None
Yield: 1 Servings

1	lb	Smoked chicken
1	lb	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	tb	Oregano
		Salt and pepper to taste
1/2	c	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 bbq-digest by scotmcd@mail.gabn.net (Scott Mcdaniel) on May 4, 1998

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