Delicious Brunswick Stew

- 3 pounds of chicken bit or pieces

- 1 pound of cubed ham or pork

- 1 teaspoon and 1 tablespoon of salt

- 2 medium sized onions- chopped

- 1 quart or more of bouillon or chicken stock

- 2 pounds of fresh tomatoes- seeded and peeled

- 2 jalapeno peppers- diced and seeded

- 1 bay leaf

- 1 teaspoon thyme

- 1 teaspoon of vinegar

- ½ teaspoon pepper

- 2 tablespoons Worcestershire sauce

- 1 ½ cups of frozen baby lima beans

- 4 medium sized potatoes- cubed and peeled

- 3 cups of fresh corn

- 2 tablespoons of butter

A) Using your cast-iron Dutch oven, place the chicken and pork in enough water to cover. Put in a teaspoon of salt and the onions also. Boil it, then turn down the heat and simmer until the meat slides off the bone.

B) Take the chicken and bones out of the oven. Wait until the chicken is cool, and then remove the skin and bones. Tear apart the chicken and place it back into the pan.

C) Add the remaining salt, chicken, tomatoes, jalapenos, bay leaf, thyme, sugar, pepper, and Worcestershire sauce. Simmer for about an hour and stir the mixture.

D) Start to boil it again, add the lima beans and simmer once again for 30 minutes. Add more chicken to keep a thick consistency when needed.

E) Bring the stew back to a boil, add the potatoes and corn. Simmer for about 45 minutes. Add seasoning as you deem it necessary. Take off the bay leaf and apply butter when ready to serve.