This tomato-based stew is thick and meaty. Featuring hunks of fresh chicken breast, pork tenderloin and loads of vegetables, the ingredient get tender and savory as the stew cooks and develops its flavors.

Ingredients

2 pounds boneless pork tenderloin
2 pounds chicken breasts and thighs
8 cups water
3 potatoes, cubed
3 medium onions, chopped
2 cans Red Gold Canned Whole Peeled Tomatoes 28 oz
1 (14.5 ounce) can whole kernel corn, drained
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
Salt and black pepper to taste

Instructions

Step one

In a large saucepan over high heat, combine the pork, chicken and water; bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes or until chicken is tender.

Step two

Remove pork and chicken; allow to cool until easy to handle. Remove meat and discard skin and bones. Chop meat into bite size pieces and return to saucepan.

Step three

Add potatoes, onion, whole peeled tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper. Stir while breaking up tomatoes. Simmer, uncovered, for 1 hour.

SLOW COOKER OPTION: Prepare according to first 2 steps. Add this mixture, potatoes, pork, chicken, onion, tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper to slow cooker. Stir while breaking up tomatoes. Cover and cook on low for 5 to 6 hours.