Recipe by Jim Sanders and courtesy of Doc Lawrence of Sips Across America.
In a large pot over medium heat, simmer the chicken pieces in the water or chicken broth approximately 40 to 60 minutes or until very tender; remove from heat and let cool.
Once chicken is cool, de-bone and finely chop the meat and set aside.
Meanwhile, in a large heavy pot or Dutch Oven over medium heat, cook the ground pork until 1/2 done. Add 1 cup chopped onions, garlic, chili powder, thyme, cayenne pepper, and a generous sprinkling of salt and black pepper. Continue to cook until the meat is well browned, stirring every few minutes to break up any lumps. Add the finely chopped chicken and stir to combine
Add the lima beans, tomato juice or chopped tomatoes, catsup, corn kernels, Tabasco Sauce, and red wine; let simmer for 90 minutes. Add the remaining 1 cup chopped onions and remaining chopped garlic; let simmer for another 30 minutes. Taste for salt (adjust if needed).
Remove off the fat (and discard) before serving.
Makes 8 to 10 servings.
Brunswick Stew Recipe: https://whatscookingamerica.net/Soup/Brunswick-Stew.htm