In a large pot over medium heat, simmer the chicken pieces in the water or chicken broth until very tender; remove from heat and let cool. Once cool, de-bone and chop the meat finely 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 kosher 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 tomato juice, catsup, corn kernels, Tabasco Sauce, and red wine; let simmer for 1 1/2 hours.
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 before serving.
Beaujolais goes well with Brunswick stew. It does not fight the spices and it has a lot of refreshment value. Otherwise, fairly heavy red wines like Cotes du Rhone complement the spice and flavors nicely as do several Italian reds like Chianti, Bardolino and Montepulciano.
Jim Sander's Georgia Brunswick Stew Recipe: https://whatscookingamerica.net/Doc-Lawrence/Wine-Barbeque-Liberty.htm