Step 1

In a large Dutch oven, heat your olive oil over medium heat. Saute the onions, bell pepper, and celery until soft (about 10 minutes). Stir in the garlic and cook another 3-4 minutes.

Step 2

Slowly stir in the chicken thighs, brisket, and pulled pork. Pour in the chicken stock, canned tomatoes, corn, ketchup, BBQ sauce, Worcestershire sauce, salt, pepper, and hot sauce.

Step 3

Bring the stew to a boil and reduce the heat to a simmer. Place a lid on the pot and simmer, stirring occasionally, for 45 minutes or until thickened to desired consistency.

Step 4

Serve warm with crusty bread.