In North Carolina, you'll find Brunswick stew is a common barbecue accompaniment, though it's hearty enough to be a main dish. Traditionally, it might include everything harvested on the farm and a few items from the woods (particularly squirrel), but this version limits the meats to chicken and pork.
2 bacon slices, chopped
1/2 pound boneless pork loin, trimmed and cut into 1/2-inch cubes
1 (10-ounce) package frozen baby lima beans, thawed
How to Make It
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.
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.