1-First, heat the 1 ½ tablespoons of canola oil over medium heat in a Dutch oven or heavy stockpot. Sauté the 1 large onion, finely chopped, until it’s tender, which takes about 5-6 minutes, then reduce the heat and add the 2 cloves of garlic, minced, stirring for 1 minute to release their aroma.

2-Next, mix the 2 tablespoons of tomato paste with ¼ cup of the chicken broth and add it to the pot for a rich base. Then, pour in the remaining 2 ¼ cups of low sodium chicken broth, along with the 1 can of fire roasted diced tomatoes, 1 ½ cups frozen corn, 1 ½ cups frozen lima beans, ¾ cup barbecue sauce, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons hot sauce, ¼ teaspoon fresh ground black pepper, ⅛ teaspoon crushed red pepper, and 1-2 pinches cayenne pepper.

3-Bring the mixture to a low boil, then reduce the heat and let it simmer for 15 minutes to blend the flavors. Stir in the 2 ½ cups of pulled smoked pork and 1 ½ cups of cooked diced chicken, and simmer for another 5 minutes. Finally, adjust the seasoning with salt and pepper as needed, and serve the stew in bowls with an optional drizzle of extra barbecue sauce for added zest.