Traditional Brunswick Stew

Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).

• Ready In: 1 hr
• Serves: 14

Ingredients

• 1  onion, finely chopped
• 2  garlic cloves, crushed and chopped
• 2  lbs ground pork (chopped pork barbecue works well)
• 1  lb ground chicken
• 12  ounces diced tomatoes
• 2 (15 ounce) cans  creamed corn
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can water
• 1⁄8 cup mustard
• 1⁄4 cup barbecue sauce
• 1  tablespoon  vegetable oil
• 1⁄4 cup Worcestershire sauce
• 2  tablespoons  instant potato flakes
•  salt
•  fresh ground pepper
•  Tabasco sauce

Directions

1. Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
2. Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
3. Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.