Ingredients

• 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
• 1 cup smoky barbeque sauce
• 1 cup green beans
• 1 cup diced okra
• 1 cup corn
• 0.75 cups diced onion
• 1 green bell pepper , seeded and diced
• 0.5 cups diced celery
• 0.25 cups apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic , chopped
• 3 bays leaves
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 dash hot pepper sauce , or to taste

Instructions

1. 1 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.
2. 2 Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
3. 3 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.
4. 4 Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
5. 5 Discard bay leaves before serving stew in bowls.

Nutrition per serving