Chop the onion, mince the garlic, and dice any additional vegetables.

Heat the olive oil in a large pot over medium heat, add the chicken thighs, and brown on both sides for about 5 minutes per side.

Remove the chicken and set aside. In the same pot, add the chopped onion and cook until translucent, about 3 minutes, then add garlic and sauté for another minute.

Pour in the chicken broth and scrape the bottom of the pot to deglaze. Return the chicken and add the smoked pulled pork.

Add diced tomatoes, corn, and lima beans to the pot.

Stir in Worcestershire sauce and hot sauce, season with salt and pepper, and stir well.

Bring the mixture to a boil, then reduce heat and simmer for about 1 hour.

After an hour, remove chicken thighs, shred them, and return to the pot.