Brunswick Stew

Ingredients

• 2 bacon slices, chopped
• 1/2 pound boneless pork loin, trimmed and cut into 1/2-inch cubes
• 3/4 pound skinless, boneless chicken breasts
• 3/4 pound skinless, boneless chicken thighs
• 4 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1 1/2 cups mashed cooked peeled baking potato (about 3/4 pound)
• 1 cup chopped onion
• 3/4 cup (1-inch) sliced green beans
• 3/4 cup fresh corn kernels
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons prepared mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (10-ounce) package frozen baby lima beans, thawed

Preparation

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Add pork; sauté 5 minutes or until lightly browned. Add chicken; sauté 2 minutes. Add broth and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until pork is tender.
2. Remove chicken from pan; shred with 2 forks. Return chicken to pan; add mashed potato, onion, green beans, and remaining ingredients. Bring to a simmer; simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.