This started as a craving for both Brunswick Stew and Pozole Rojo, and [like David Pumpkins and other Fall treasures] became its own thing.

• 1/2 lb shredded smoked pork
• 1/2 lb shredded smoked chicken
• 4 cups water
• 1 large can crushed tomatoes
• 2 regular cans hominy
• 1/2 cup diced onion
• 1/2 cup barbeque sauce
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• salt and black pepper to taste
• dash of hot sauce (optional)

Place all ingredients in large Dutch oven or slower cooker. Heat on medium-low until cooked through and allow to mellow on low heat if possible. Serve with cornbread if at all possible.