Brunswick Stew

2 quarts water
1 medium whole Chicken, shredded
1½ lbs left over pulled Pork Barbeque
1 (15-ounce) can Baby Lima Beans, undrained
1 (8-ounce) can Baby Lima Beans, undrained
3 (28-ounce) cans whole Tomatoes, undrained and chopped
1 (16-ounce) package frozen Baby Lima Beans
1 (32-ounce) package frozen Mixed Vegetables
5 medium Potatoes, peeled and diced
2 medium yellow Onions, diced
2 (15-ounce) cans Cream-Style Corn
1/3 cup Sugar
1/4 cup Unsalted Butter
1 tablespoon Salt
2 teaspoons  Black Pepper
1 teaspoon Cayenne
2 teaspoons Worcestershire Sauce
2 teaspoons Texas Pete Hot Sauce
½ teaspoon Liquid Smoke

Bring water and chicken to a boil in a large pot. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside for shredding later.. Reserve 3 cups broth in pot.

Pour canned lima beans and liquid through a wire-mesh strainer into pot. Reserve beans.

Add tomatoes to pot. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.

Mash reserved beans with a potato masher.

Add shredded chicken, pork, mashed and frozen beans, frozen mixed vegetables, potatoes, and onions to pot.

Cook over low heat, stirring often, for 3 hours and 30 minutes.

Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 2 additional hours or until thick to personal preference. Adjust seasonings during this final stage.  Don’t be afraid to add more sugar, cayenne, salt etc…this is the time to do it.