Kentucky Burgoo

Makes 6 to 8 servings

Whatcha Need

• 2 Tablespoons vegetable oil
• 2 pounds pork shoulder, cut into large pieces (3 to 4 inch wide)
• 1 pound chuck roast or stew meat, cut into large pieces (3 to 4 inch wide)
• 3 chicken drumsticks
• 1 medium green bell pepper, chopped
• 1 large carrot, chopped
• 1 large celery rib, chopped
• 3 garlic cloves, minced
• 2 cups chicken stock
• 2 cups beef stock
• 1 can (14.5 ounces) crushed tomatoes
• 1 large russet potato, peeled and cut into large chunks
• 1 package (8 ounces) frozen corn
• 1 package (8 ounces) frozen lima beans
• 4 Tablespoons Worcestershire sauce
• 1 teaspoon Tabasco sauce (plus more for service)
• Salt and pepper to taste

Whatcha Do

1. Brown the meats: In an 8- to 12-ounce Dutch oven or soup pot, heat the vegetable oil over medium-high heat. Season meats on all sides with salt and pepper. When oil is shimmering, add the meats in batches and cook until well seared and browned. Transfer browned meats to a large bowl and cover to keep warm.
2. When the meats have cooled enough to handle, strip the chicken from the bones and discard the skin and any gristle. Cut all meats into bite-sized pieces. Set aside.
3. Cook the vegetables: In the same pot, adding more oil if needed, add the onions, carrots, celery, and bell pepper. Cook until the vegetables are beginning to brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds longer.
4. Add the chicken stock, beef stock, and all the meats, and bring to a boil. Lower heat and simmer, covered, for about 2 hours.
5. Add the potato and cook for another 45 minutes, until the potato is tender.
6. Add the corn, lima beans, Worcestershire sauce, and Tabasco sauce. Season to taste with salt and pepper. Stir stew well, then cook uncovered for another 15 minutes. Burgoo should be thick and all vegetables tender.
7. Serve with a large chunk of buttered cornbread and more Tabasco, if desired.