Combine chicken, pork, veal, beef, and water in a large stockpot; bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender.
Remove meat from broth; cool slightly. Remove meat from bones, discarding bones. Coarsely chop meat, and set aside.
Skim off, and discard fat from surface of broth. Add meat and remaining ingredients to broth in stockpot; bring to a boil. Reduce heat; simmer, uncovered, 6 hours or until thickened, stirring occasionally. Discard pepper pod.
Ladle stew into individual serving bowls; serve hot.