Yield: 8 servings.
4 tablespoons bacon drippings or 1 tablespoon olive oil
1 large sweet onion, finely chopped (about 1½ cups)
3 cloves garlic, minced
2 (15-ounce) cans fire-roasted tomatoes (undrained)
4 cups chicken stock
½ cup hickory-flavored barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
¼ teaspoon cayenne pepper
1 pound smoked pulled pork
1 pound roasted chicken breast, shredded
1 cup frozen white or yellow corn
1 cup frozen lima beans
1 teaspoon salt
2 teaspoons freshly ground black pepper
Add bacon drippings or oil to a large Dutch oven over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes; do not let garlic burn.
Stir in the tomatoes and their juice, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, pork, chicken, corn, lima beans, salt, and pepper.
Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 2 hours, stirring occasionally. Serve with cornbread or saltines.
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
