1 3-3 1/2 pound fryer chicken
1 pound beef stew meat, cut into 1 inch cubes
1 pound veal, cut into 1 inch cubes
1 pound pork butt, cut into 1 inch cubes
1 gallon water
3 medium potatoes, peeled and large diced
6 carrots, peeled and sliced - save the peelings
2 large onions, large dice - save the peelings
1 cup sliced fresh okra
1 cup cabbage, cut in 1 inch dice
1 cup fresh whole kernel corn
1 cup chopped fresh parsley, save the stems
1 1/2 cups celery, small diced
1 tbsp chili flakes
1 tbsp dry thyme
4 bay leaves
10 black peppercorns
3-4 cloves garlic
2 cups tomato puree
1-1 1/2 tsp hot sauce
In a large stock pot heat the oil and brown the beef, veal, and the pork, add half of the carrots and onions, 1 cup of the celery, garlic, the thyme, bay leaves, peppercorns, and the parsley stems and vegetable peelings.
Add the gallon of water and bring to a boil Reduce the heat to a simmer and cook for about 2 hours or until the meat is tender. Drain and reserve the broth.
Pick the meat from the chicken and reserve. In the same stock pot heat some more olive oil and add remaining vegetables and sauté slightly. Add all of the meat back to the mixture along with the strained stock and the tomato puree. Add parsley and the chili flakes and bring to simmer. Cook for about 1 hour, adding water as necessary. Adjust seasoning with the hot sauce, salt and pepper.