Ahh,
Webster 1913, how times have changed.
On the downside, the list of ingredients is long and it takes a good 12 hours of simmering. On the upside, there really isn't that much work involved after all the chopping and dicing is done. If one decides to use canned stocks, use low sodium since this soup reduces an awful lot. After all is said and done, it should feed about 14
Ingredients
1 pound lamb shoulder roast, cut into 1" cubes
1/2 pound pork butt. again, cut into 1" cubes
1 1/2 pounds of chicken leg/thigh quarters
1 quart of beef stock
1 quart of chicken stock - that's just to start - have about 3 more quarts on hand
1 cup of red potatoes, unpeeled and diced
1 cup of red onion - diced medium
1 cup of either lima beans or fava beans - frozen's ok
1 cup of diced green peppers
1 cup of diced carrots
1 cup of corn kernels - frozen's ok
1 ounce Ancho Chiles, toasted and seeded - stems removed and cut into small pieces
1/2 tsp cayenne
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
1 cup sliced okra
4 large garlic cloves -minced
2 cups canned chopped tomatoes
2 tbs. cider vinegar
2 tbs lemon juice
3 tbs Kentucky Bourbon - Jim Beam preferred - or more to suit your taste
12 tbs Worcestershire Sauce
1 tbs of your favorite hot sauce
1/2 cup parsley chopped
Got all that? Now the fun begins.
Cut away the excess fat from the chicken legs/thighs but leave the skin intact. Combine the lamb, pork and chicken in a large stockpot with both the beef and 1 quart of the chicken stock. Bring to a full boil and skim off any of the froth or that gray funky stuff that rises to the top. Reduce the heat and simmer for about 2 hours.
It's now about 2 hours later. Remove the chicken legs/thighs and let cool. Shred the chicken meat and return to the pot. Add the potatoes, onions, beans, green pepper, carrots, corn, chiles, cayenne, salt and pepper. Simmer for about another 3 hours. Don't forget to keep adding the extra chicken stock as needed. This will keep the stew from getting too thick.
It's now about 3 hours later. Add the garlic, tomatoes, vinegar, lemon juice, bourbon, Worcestershire sauce and hot sauce. Simmer for another 6 hours or so, adding more chicken stock as necessary.
After the six or so hours are up, remove the burgoo and let cool. After it's cooled somewhat. add the parsley.
The finished burgoo should have a soup, not stew consistency and should not be undercooked. It can be started one day, cooled quickly and finished off the next. Refrigerate overnight to mellow the flavors and make the removing of fat easier.
Thanks to www.FabulousFoods.com