Ingredients
3 tbsp. Vegetable Oil
3-4 pounds Pork Shoulder, cut into 4 inch pieces
2-3 pounds Chuck Roast, cut into 4 inch pieces
3 Chicken Legs
3/4 lb. Cabbage, chopped
2 large Onions, diced
1 Green Pepper, diced
2 Carrots, sliced
2 large Potatoes, diced
2 cans Yellow Corn
3 tbsp. Garlic, minced
3 cans Tomato Puree
1 quart Chicken Stock
1 quart Beef Stock
8 tbsp. Moore’s Original Marinade
Salt and Pepper to taste
Instructions
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Heat oil in large pot. Sear chicken legs, pork shoulder, and chuck roast until brown. Once brown, place in bowl and set aside.
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Add cabbage, onions, carrots and green pepper to pot and brown slightly. Add garlic and cook until fragrant.
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Add meats back to the pot, along with chicken and beef broth and tomato puree. Stir. Simmer for 2 hours while covered.
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Take meat out of the pot and pull chicken off the bone and return to pot. Add potatoes. Simmer 30 minutes or until potatoes are done.
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Mix in Moore’s Original Marinade, salt, pepper and corn. Cook 10 minutes, or longer if desired.
*Dish is typically served with mashed potatoes