(adapted from Diana Pike - and revised from previous post)
2 whole boiled or roasted chickens (I use roasted chickens from the grocery deli!)
2 lbs. total – any combination of ground round-85% lean, pork and/or turkey
3 cans midget (or smallest you can find!) lima beans, drained
3 cans white shoe peg corn and liquid
3 cans diced tomatoes
1 large bottle Heinz ketchup
2 tbsp. butter (optional)
1 lb. Eastern North Carolina Barbecue (optional, but see source above for ordering the real thing)
2 14-oz. cans chicken broth
Remove cooked and cooled chicken from bone, chop and reserve to add later. In a very large Dutch oven (I use Le Creuset 9-qt.) or similar heavy pot, brown ground beef, pork and/or turkey and drain excess fat, if desired. Add cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans, ketchup and butter to the cooked meats; heat to simmering. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers. Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot. This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies! Serves lots and lots of people. Freezes well.
