2 lb. boneless chicken breast
1 lb. beef stew meat
1 lb. pork, cubed
2 to 3 qt. water
1 1/2 tsp. coarsely ground pepper
1/2 tsp. cayenne pepper
2 (10 1/2 oz.) cans tomato puree
12 med. potatoes, diced
4 lg. onions, chopped
6 to 8 med. tomatoes, peeled and diced
16 oz. bag frozen corn
1 lb. fresh carrots, peeled and sliced
1 tbsp. salt
1 tsp. pepper
1 tsp. garlic powder or to taste
1 bay leaf

In large kettle, simmer chicken, beef and pork in water with first 2 peppers until tender, about 40 minutes. Add tomato puree, potatoes, onion, tomatoes, corn, carrots and seasonings. Cook slowly over low heat for several hours or until meat and vegetables are done and stew is thick but still soupy. Keep a close watch so it does not scorch.

Makes 1 gallon.