Smokey Bones Brunswick Stew - cooking recipe

Ingredients

1/2 roasting chicken (about 1-1/2 pounds)
6 cups water
2/3 lb ground beef
1 1/2 lbs onions, diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 pound ground pork, see note)
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 ounce) cans cream-style corn

Preparation

\tCut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
\tRemove chicken and pour stock into a bowl or large measuring cup.
\tWhen chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
\tIn a large skillet, cook beef over medium heat until about half done.
\tAdd onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
\tTransfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
\tStir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
\tStir occasionally, adding stock if needed.
Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.