This hearty stew freezes well, which is a good thing because it feeds a large crowd and you may have leftovers. It tastes even better the next day when the flavors have had time to marry.

Harry M. Young, Jr., Herndon, KY, January 1987
This Story Originally Appeared On southernliving.com

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Credit: Greg DuPree

Recipe Summary

active:
45 mins
total:
5 hrs
Yield:
Serves 25
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pork, chicken, and water in a large Dutch oven; bring to a boil over medium-high. Cover and reduce heat to medium-low. Simmer 2 hours. Remove meat, reserving cooking liquid in Dutch oven. Let meat cool about 15 minutes. Remove and discard bone from pork; shred pork. Shred chicken, discarding skin and bones. Refrigerate shredded chicken and pork in airtight containers until ready to add to recipe in Step 2.

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  • Brown one-third of ground beef in a large skillet over medium-high, stirring to crumble, until no longer pink, 6 to 7 minutes; drain. Transfer beef to a large bowl. Repeat procedure twice with remaining ground beef. Stir ground beef, corn, peas, lima beans, cabbage, potato, yellow onion, tomato juice, tomatoes, okra, carrots, green bell pepper, celery, parsley, red pepper, kosher salt, celery salt, and black pepper into reserved cooking liquid in Dutch oven. Bring to a boil over high. Reduce heat to medium-low, and simmer, stirring often, 2 hours, adding in shredded pork and chicken during last 15 minutes.

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