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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large sweet onion, diced |
2 tablespoons olive oil |
2 garlic cloves, minced |
6 cups chicken broth |
2 cups fresh lady peas or butter peas |
1 pound pulled barbecued pork (without sauce) |
1 pound yukon gold potatoes, peeled and diced (about 2 cups) |
2 cups fresh corn kernels (about 4 ears) |
1 to 1 1/2 cups barbecue sauce |
2 cups peeled and diced tomatoes |
Directions:
1. Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender. Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Add tomatoes, and season with salt and pepper to taste.
2. Note: We tested with Kraft Original Barbecue Sauce.
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