Brunswick Stew Georgia Style ( Chicken & Pork )

A great accompanyment to any "Southern Barbeque" or by itself with a side of cornbread.

• Ready In: 2 hrs 20 mins
• Yields: 3 1/2 Quarts

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

Directions

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