Cut chicken into pieces, place in a stockpot, and cover
with water and bring to a boil. Reduce heat, cover, and
simmer until chicken is tender, about 30 minutes. Remove
chicken and pour stock into a bowl or large measuring cup.
When chicken is cool, discard skin. Pull meat from bones
and discard bones. Tear meat into small pieces. In place
of raw chicken, 6 oz. of smoked chicken meat may be used,
and water or canned broth may be substituted for stock.
In a large skillet, cook beef over medium heat until about
half done. Add onions and 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 chicken stock. Stir in tomatoes and
their juice, ketchup, yellow mustard, Worcestershire sauce,
hot sauce, salt, pepper, sugar, barbecue spice, and corn.
Bring to a boil, then reduce heat and simmer about 1 hour.
Stir occasionally, adding stock if needed. Makes 12 servings
(1-1/2 cup each).
Note: When substituting ground pork for
smoked pulled pork, cook the ground pork with the beef and
add 1/2 tsp. of liquid smoke to the stew with the other