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Kentucky Burgoo

A favorite at the Kentucky Derby!
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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


  1. Heat oil in large pot. Sear chicken legs, pork shoulder, and chuck roast until brown. Once brown, place in bowl and set aside. 
  2. Add cabbage, onions, carrots and green pepper to pot and brown slightly. Add garlic and cook until fragrant.
  3. Add meats back to the pot, along with chicken and beef broth and tomato puree. Stir. Simmer for 2 hours while covered.
  4. 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.
  5. Mix in Moore’s Original Marinade, salt, pepper and corn. Cook 10 minutes, or longer if desired.
*Dish is typically served with mashed potatoes