Photo: Hector Sanchez; Styling: Heather Chadduck 
Yield
Makes 10 servings

A light, summery broth lets the flavors of fresh-picked corn and lady peas shine. Stir in whatever barbecue sauce you have on hand—some are bolder or sweeter than others, so start with the minimum amount and adjust according to taste.

How to Make It

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.

Chef's Notes

We tested with Kraft Original Barbecue Sauce.