Ingredients :
- 3 tablespoons olive oil, divided
- 2 pounds boneless pork shoulder butt roast, cut into 1-1/2-inch cubes
- 2 pounds boneless beef chuck roast, cut into 1-1/2-inch cubes
- 2 pounds bone-in chicken thighs
- 3 medium carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 1 large onion, chopped
- 1 large green pepper, chopped
- 3 garlic cloves, minced
- 2 cartons reduced-sodium beef broth
- 1 can crushed tomatoes
- 3 bay leaves
- 2 teaspoons salt
- 2 teaspoons dried thyme
- 1 teaspoon pepper
- 2 medium potatoes, peeled and cubed
- 2-1/2 cups frozen lima beans
- 2-1/2 cups frozen corn
- 2 cups finely chopped cabbage
- 1/4 cup Worcestershire sauce
- 3 tablespoons cider vinegar
- Hot pepper sauce, optional
Directions :
- In a large stockpot, heat 2 tablespoons oil over medium heat. Brown pork in batches; remove and set aside. Repeat with beef and chicken. In same pan, heat remaining 1 tablespoon oil over medium heat. Add carrots, celery, onion and green pepper; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
- Add broth, stirring to loosen browned bits from pan. Add tomatoes, bay leaves, salt, thyme and pepper. Return pork, beef and chicken to pan. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, about 2 hours.
- Remove chicken to a plate. When cool enough to handle, remove meat from bones; discard skin and bones. Using 2 forks, shred meat into bite-sized pieces. Return meat to stockpot.
- Add potatoes, lima beans, corn and cabbage; cover and cook for 30 minutes. Discard bay leaves. Stir in Worcestershire sauce and vinegar. If desired, serve with hot sauce.
