Brunswick Stew Georgia Style ( Chicken & Pork ) - cooking recipe

Ingredients

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3/4 cup barbecue sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen white shoepeg corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce

Preparation

Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
Bone and shred chicken.
Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
Remove and discard bay leaf.