About 6 cups water (only if cooking chicken from raw) If using rotisserie bird, buy 48 oz chicken stock
2/3 pound ground beef
1 1/2 pounds onions, diced (about 4 cups)
3/4 pound smoked pulled pork
1 (28-ounce) can crushed tomatoes
2 (14 1/2-ounce) cans diced tomatoes in juice
3/4 cup ketchup
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15-ounce) cans cream-style corn
If using raw chicken, cut chicken into pieces, place in a stockpot and cover with water. Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 30 minutes. Remove chicken; pour stock into a bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones; discard bones. Tear meat into small pieces.
In a large skillet, cook beef over medium heat until about half done. Add onions; cook until translucent, about 8 minutes.
Add chicken and pulled pork; stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
Transfer the meat mixture to the stockpot.
Stir in 4 cups of the reserved or store-bought chicken stock.
Stir in tomatoes and their juice, ketchup, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice, and corn.
Bring to a boil, then reduce heat and simmer about 1 hour, stirring occasionally, adding stock if needed.
Note: One pound of ground pork may be substituted for the smoked pulled pork; cook the ground pork with the beef and add 1/2 teaspoon liquid smoke to the stew along with the other seasonings.
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