Brunswick Stew#2 (With Chicken, Beef, and Pork)

• 1 large hen
• 1 1/2 pounds beef chuck
• 1 pound pork lean, backbone
• 2 quarts water cold
• 2 tablespoons salt
• 1/2 teaspoon black peppercorns whole
• 2 tablespoons red hot chili pepper, dried
• 1 cup potatoes diced
• 1 cup beans snap, fresh
• 1 cup green peas fresh
• 1 1/2 cups onions chopped
• 2 cups okra fresh, sliced
• 2 cups baby lima beans fresh
• 2 cups corn whole, cut off the cob
• 2 1/2 quarts tomatoes fresh
• 1 teaspoon black pepper coarsely ground
• 13 cup butter

1. Put chicken, beef and pork into a very large kettle with the cold water, salt, peppercorns, and red pepper.
2. Cover and cook slowly for 2 hours, or until meat is tender and falling off bones.
3. Remove and discard bones, gristle, fat.
4. Reserve stock.
5. Cut meat into cubes or dice and return to stock.
6. Add all remaining ingredient.
7. Cover and cook slowly for several hours.
8. Check ooccasionally during this cooking time, and if stew is not thickening up satisfactorily, remove lid and let stew continue to simmer uncovered.

hen, beef chuck, pork lean, water cold, salt, black peppercorns, red hot chili pepper, potatoes, beans snap, green peas, onions, okra fresh, baby lima beans, corn, tomatoes, black pepper, butter

Taken from recipeland.com/recipe/v/brunswick-stew2-with-chicken-be-41884 (may not work)