1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Instructions
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
