This is a delicious and hearty meal and makes enough for several meals. I froze a batch to have again soon! I love the combinations of different meats (chicken, pork, and beef) in this stew. I can’t wait to have it again. It is a traditional Southern dish but I had never made it before. I will be making this again soon!
1 Tbsp. olive oil
1 cup onions, chopped
2 stalks celery, chopped
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 cans (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbecue sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper (You will remove this at the end of cooking)
3 (14.75 ounce) cans corn (Most traditional recipes use cream style corn, but my husband doesn’t like it so I used regular.)
Heat olive oil in a large skillet and saute onions and celery until soft. Mix in the pork and beef and cook until browned. DO NOT drain. Transfer this mixture to a large stockpot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup and barbecue sauce. Season with salt and pepper and hot sauce. Place a whole green pepper into the mixture (you will remove this at the end). Cook, stirring occasionally, 2 hours, or until thickened. Stir the corn into the stew mixture. Continue cooking for 1 hour or until desired consistency. Remove the green pepper and discard. Serve stew.