Brunswick Stew

Directions

1. 1
   Place the pork and chicken in a large stockpot with the water.
2. 2
   Bring to a boil over medium heat.
3. 3
   Reduce the heat and cook at a slight boil for 3 hours, or until the pork is tender.
4. 4
   Remove the meat to a platter and let cool.
5. 5
   When cool enough to handle, bone the meat, discard fat and skin, and chop into small pieces.
6. 6
   Using a large spoon, skim the grease from the top of the stock.
7. 7
   Measure 10 cups of stock and pour into a medium pot.
8. 8
   Reserve the remaining stock.
9. 9
   Add the diced potatoes, salt, black pepper, garlic powder, cayenne pepper, and beef bouillon to the stock and bring to a boil.
10. 10
    Cook for 10 minutes, then add the onions, beans, and corn to the pot.
11. 11
    When the liquid returns to the boil, cook for an additional 5 to 10 minutes, or until the potatoes are tender.
12. 12
    Reduce the heat and add the reserved meat, crushed tomatoes, ketchup, mustard, brown sugar, Worcestershire, and lemon juice.
13. 13
    Simmer for 30 minutes, stirring frequently.
14. 14
    If the stew becomes too thick, add a little of the reserved stock.
15. 15
    Serve warm.
16. 16
    Stove