Brunswick Stew, Quick-Cooked

Ingredients

• 2 tablespoons unsalted butter
• 2 medium onions, diced
• 2 stalks celery, diced
• 18 ounces shredded pork with barbecue sauce (Clifty Farms in vinegar sauce)
• 4 skinless chicken thighs, large uncooked
• 20 ounces Rotel Tomatoes, 2 cans
• 42 ounces tomatoes, diced 3 cans
• 3 cups frozen whole kernel corn, thawed
• kosher salt, ground black pepper, cayenne pepper and red pepper flakes to taste

Directions

1. 1

   Heat butter in skillet until hot; add the celery and onion. Cook until translucent, about 6 minutes.

2. 2

   Transfer onion mixture to a large dutch oven. Pour in the 2 cans of rotel and arrange the chicken thighs on top. Add the seasonings to your taste at this point; pour in the thawed corn and then add the 3 cans of tomatoes.

3. 3

   Bring the mixture to a boil; reduce the heat and cook, covered, at a slow boil for approximately 30 minutes. Remove the chicken thighs, set aside and allow to cool slightly.

4. 4

   While chicken is cooling, add the container of barbecue to dutch oven, separating as adding (this particular brand is good, pulled pork barbecue). Stir together thoroughly. Pull the chicken from the bones, shred it up and add to the stew (chicken will most likely not appear completely cooked; it will finish cooking after being put back in the stew).

5. 5

   Stir together again, taste the broth and adjust seasonings to your taste. Cook, covered, for an additional half hour.