Brunswick Stew with Cornbread

Ingredients

• 1 lb boneless, skinless chicken thighs
• ½ lb pork shoulder (boston butt)
• 4 strips bacon
• 1 yellow onion
• 3 cloves garlic
• 28 oz diced tomatoes
• 4 cups chicken broth
• ½ cup BBQ sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1½ cups frozen corn
• 1½ cups frozen lima beans
• 2 potatoes
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 8½ oz cornbread mix
• ½ cup milk
• 1 egg
• 2 tbsp butter

Steps

1. Season chicken thighs and pork shoulder with salt and pepper. In a large Dutch oven or pot, cook bacon until crispy. Remove bacon, reserving 1 tablespoon of fat.
2. Sear chicken and pork in the reserved bacon fat until browned on all sides. Remove meat from pot. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
3. Return chicken and pork to the pot. Stir in diced tomatoes, chicken broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat, cover, and cook for 1.5-2 hours, or until meat is very tender.
4. Remove chicken and pork from the pot and shred using two forks. Dice potatoes into 1/2-inch cubes. Return shredded meat to the pot along with potatoes, corn, and lima beans. Simmer uncovered for another 30-45 minutes, or until potatoes are tender and stew has thickened.
5. Preheat oven to 400°F (200°C). Prepare cornbread according to package directions, mixing cornbread mix with milk, egg, and melted butter. Pour batter into a greased 8x8 inch baking dish or cast iron skillet.
6. Bake cornbread for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly.
7. Taste the stew and adjust seasonings if necessary. Ladle hot Brunswick stew into bowls and serve immediately with warm cornbread.