Yield: Serves 15-20; recipe can be cut in half to server fewer people
2 pounds beef shank (bone-in)
1 4-pound chicken, quartered
8 quarts cold water
1 ½ pounds potatoes, diced
3 onions, diced
1 bunch carrots, peeled and thickly sliced
2 green bell peppers, seeded and chopped
2 cups chopped cabbage
1 28-ounce can diced tomatoes
2 cups whole corn, fresh or canned
2 cups sliced okra (frozen is fine)
1 15.5-ounce can lima beans
1 cup celery, diced
1 pound barbecued pulled pork
1 pound barbecued mutton (smoked and shredded)
1 cup Kentucky bourbon
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce Salt and pepper
Simmer beef shanks and chicken in 8 quarts of water for one to two hours, then remove from pot to cool, shred meat from bone and set aside.
Return stock to a boil, and then add potatoes, onions, carrots, bell peppers, cabbage, tomatoes, corn, okra, lima beans and celery. Cook one hour.
Add beef, chicken, pork and mutton to pot. Simmer for another hour or two. Add bourbon, Worcestershire and Tabasco sauces. Season to taste with salt and pepper and serve.