• 3 tablespoons butter
• 1 medium onion, chopped finely 
• 1 tablespoon minced garlic (about 3 or 4 cloves of garlic)
• 3 cups diced potatoes (3 medium potatoes, in cubes)
• 1.5 cup frozen baby lima beans 
• 2 cups frozen corn kernels (canned can also be used)
• 3 cups chicken stock
• 1 (14.5-ounce) can diced tomatoes (fire-roasted tomatoes would be best here) 
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt 
• ¼ teaspoon cayenne pepper or red chili 
• ½ teaspoon ground black pepper 
• 2 cups shredded or chopped cooked chicken meat (you can buy pre-cooked chicken or use leftovers) 
• 2 cups shredded or chopped pork meat (leftover pork shoulder roast was used here) 

Finish after cooking:

• 1/2 cup barbecue sauce  
• 2 teaspoons brown sugar (optional, depending on how sweet the BBQ sauce is)
• 1–2 tablespoons cornflour or other flour to thicken the stew if needed after cooking
• 2–3 tablespoons water 

Garnishes:  parsley or cilantro or anything else that looks good to freshen it up. 

Optional: cornbread or biscuits, for serving – otherwise simple rice or pasta can also be used