Name: Summer Brunswick Stew Recipe
Yield: Makes 10 servings
Ingredients: 1 large sweet onion, diced; 2 tablespoons olive oil; 2 garlic cloves, minced; 6 cups chicken broth; 2 cups fresh lady peas or butter peas; 1 pound pulled barbecued pork (without sauce); 1 pound Yukon gold potatoes, peeled and diced (about 2 cups); 2 cups fresh corn kernels (about 4 ears); 1 to 1 1/2 cups barbecue sauce; 2 cups peeled and diced tomatoes

Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender. Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Add tomatoes, and season with salt and pepper to taste.

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Summer Brunswick Stew Recipe

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