Ingredients

• 6 Tbsp. butter, unsalted

• 1 1/2 c. onion, chopped

• 1 Tbsp. garlic, minced

• 4 c. potatoes, diced

• 2 c. corn, frozen

• 3 c. chicken stock

• 1 (14 1/2 oz.) can diced tomatoes

• 2 Tbsp. Peach Peri-Peri

• 1 1/2 c. barbecue sauce

• 1 Tbsp. Worcestershire sauce

• 2 Tbsp. brown sugar, packed

• 1 tsp. salt

• 1/2 tsp. ground black pepper

• 2 c. pork, shredded

• 2 c. chicken, shredded

Directions

1. Melt butter in a large stock pot over medium heat. Add onion and cook, stirring often until translucent.

2. Add garlic, and cook about 2 minutes. Add potatoes, corn, chicken stock, and tomatoes. Bring to a boil.

3. Cover, reduce heat and simmer about 30 minutes until potatoes are tender.
   *Add more chicken stock if you need more liquid.

4. Add Peach Peri-Peri, barbecue sauce, Worcestershire sauce, brown sugar, salt and pepper, pork and chicken. Stir well, and simmer another 15 minutes.

5. Serve with Two Heads Hot Honey Biscuits.