1 (28-ounce) can whole tomatoes or 3 cups home-canned, chopped with their juices
2 cups strong chicken broth (if using store-bought, enrich by simmering with the chicken bones and skin for at least 30 minutes and then strain)
3/4 cup ketchup
3/4 cup sweet, tomato-based barbecue sauce
1/4 cup peppery, vinegar barbecue sauce or white distilled vinegar
1/4 cup Worcestershire sauce
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon hot sauce
1 1/2 cups chopped onion
3 cups green butterbeans
3 cups yellow corn kernels
1 pound pulled smoked or roasted chicken meat
1 1/4 pounds pork barbecue
Serve with: flimsy white bread
1. Bring the tomatoes, broth, ketchup, barbecue sauces, Worcestershire, salt, pepper and hot sauce to a simmer in a large pot. Simmer 10 minutes, stirring often.
2. Stir in the onion and butterbeans. Simmer until they are almost tender, about 20 minutes.
3. Stir in the corn, chicken and pork. Simmer until the vegetables are tender, about 10 minutes more.
4. Adjust the seasoning. It should be balanced, but unequivocal. Serve warm with the bread.
EDITOR'S NOTE: I'm not sure what "balanced, but unequivocal" means, and I can envision many better bread options than plain white bread as a complement to this stew. I will likely experiment with this some. I can see celery and bell peppers working well with this, and I think I will try frying up the the onions in the skillet next time instead of boiling them with the rest of the mixture.
I made this over the weekend, and was very pleased with the results. I didn't really know whether Sherry would go for this recipe or not, but she liked it. I packaged most of it up for our work lunches, but left some in the refrigerator for next week.