To make this recipe thicker, cook it longer, being sure to stir it often.
Southern Living OCTOBER 2001
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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