Heat oil over medium heat in a Dutch oven or heavy stock pot. Add the onion and cook until tender; 5-6 minutes. Reduce heat and add the minced garlic cooking for 1 minute while stirring constantly.

In a small bowl stir the tomato paste with ¼ cup of chicken broth then pour it into the pot. Add the remaining chicken broth, diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper to the pot over medium-high heat. Bring to a low boil. Reduce heat and simmer for 15 minutes.

Add the smoked pork and chicken and let it simmer for about 5 more minutes. If desired season the stew with salt and more pepper to taste. Spoon into bowls and drizzle with just a little bit more barbecue sauce.