I USED THREE AND ONE HALF LBS OF CHICKEN BREAST, AND TWO LBS OF PORK. I USED CREAM CORN,AND ADDED 1/2 CUP OF BARBECUE SAUCE AND 1 TBLS OF LIQUID SMOKE. THIS WAS SO GOOD, EVERONE LIKED IT AND WANTED THE RECIPE. I ALSO GROUND THE CHICKEN, PORK AND ONION. OUTSTANDING STEW.
To make this recipe thicker, cook it longer, being sure to stir it often.
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Smoke: 5 Hours, 50 Minutes
- Hickory wood chips
- 2 (2 1/2-pound) whole chickens*
- 1 (3-pound) Boston butt pork roast*
- 3 (14 1/2-ounce) cans diced tomatoes
- 2 (16-ounce) packages frozen whole kernel yellow corn, thawed
- 2 (16-ounce) packages frozen butterbeans, thawed
- 2 medium onions, chopped
- 1 (32-ounce) container chicken broth
- 1 (24-ounce) bottle ketchup
- 1/2 cup white vinegar
- 1/2 cup Worcestershire sauce
- 1/4 cup firmly packed brown sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons hot sauce
- Soak wood chips in water for at least 30 minutes.
- Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
- Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line.
- Remove and discard giblets from chicken. Tuck wings under; tie with string, if desired. Place chicken and pork on lower food rack; cover with smoker lid.
- Cook chicken 2 1/2 hours; cook pork 6 hours or until a meat thermometer inserted into thickest portion registers 165°. Let cool.
- Remove chicken from bone. Chop chicken and pork.
- Stir together chicken, pork, diced tomatoes, corn, and remaining ingredients in a 6-quart Dutch oven. Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.
- *2 pounds smoked, cooked chicken and 2 1/2 pounds smoked, cooked pork may be substituted.
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