Ingredients
Scale
- 6 tablespoons butter
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic (about 3 or 4 cloves of garlic)
- 3 cups diced potatoes
- 1 1/2 cups frozen baby lima beans
- 2 cups frozen corn kernels
- 3 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups barbecue sauce
- 1 tablespoon Worcestershire sauce
- Optional: 2 tablespoons packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon ground cayenne pepper
- 2 cups shredded or chopped cooked chicken thighs
- 2 cups shredded cooked pork shoulder (or leftover pulled pork)
- Optional: cornbread or biscuits, for serving
- Optional: coleslaw, for serving
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent.
- Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil.
- Cover, reduce heat, and simmer for about 25 minutes, or until the vegetables are tender.
- Add the barbecue sauce, Worcestershire sauce, brown sugar (if using), salt, black pepper, cayenne, chicken, and pork. Mix well to combine.
- Simmer, uncovered, for 15 minutes.
- Serve with cornbread or biscuits, along with coleslaw on the side.