Ingredients
12
12 servings
- •3 tablespoons olive oil
- •1 pound cubed pork shoulder roast
- •1 pound cubed beef stew meat
- •4 cups chicken broth
- •1.5 pounds bone-in chicken parts
- •2 cups diced potatoes
- •1 cup diced carrots
- •1 (15 ounce) can stewed tomatoes
- •1 cup smoky barbeque sauce
- •1 cup green beans
- •1 cup diced okra
- •1 cup corn
- •0.75 cup diced onion
- •1 green bell pepper, seeded and diced
- •0.5 cup diced celery
- •0.25 cup apple cider vinegar
- •1 tablespoon Worcestershire sauce
- •3 cloves garlic, chopped
- •3 bay leaves
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 dash hot pepper sauce, or to taste
Instructions
- Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
- Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
- Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
- Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
- Discard bay leaves before serving stew in bowls.
Nutritional Facts
Per 12 servings
- Calories: 361
- Carbohydrate: 21g
- Fat: 21g
- Fiber: 3g
- Protein: 22g
- Sugar: 9g
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