Heat dressing in Dutch oven over medium-high heat. Add chicken and pork; cook, turning frequently, 5 to 7 min. or until evenly browned on all sides.
Add broth, tomato paste, vinegar, Worcestershire sauce and red pepper; stir. Bring to boil; cover. Simmer on medium-low heat 25 min.
Add remaining ingredients; stir. Simmer, covered, 15 to 20 min. or until chicken and pork are done.
Substitute smoked pulled pork (without sauce) for the boneless pork shoulder.
Substitute baby lima beans or cut green beans for the regular lima beans.
Since this recipe makes 10 servings and a cut-up chicken yields only 8 pieces (2 breasts, 2 thighs, 2 legs and 2 wings), you will need to cut each breast in half before cooking with the pork so each serving of stew gets a chicken piece along with the other delicious ingredients.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.