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1
Rinse the chicken and remove any excess fat.
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2
Place the chicken and 2 of the bay leaves in a large pot; cover with the cold water.
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3
Season with salt and black pepper to taste; bring to a low boil.
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4
Add the vegetable trimmings as you prep the vegetables.
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5
Decrease the heat and simmer for about 1 hour, skimming the top of the broth as needed, until the juices run clear when the chicken is pierced with the tip of a small knife.
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6
Remove the chicken and set aside to cool.
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7
Strain the broth into a large bowl, discarding the trimmings and bay leaves.
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8
Skim and discard the fat from the top of the broth with a large spoon.
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9
When the chicken has cooled enough to handle, pull the meat from the bones, discarding the skin and bones.
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10
Place the olive oil and butter in the same pot and heat over medium heat until the butter is sizzling hot.
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11
Season the stew meat and pork butt with salt and black pepper to taste, add to the pot, and cook, stirring occasionally, until brown all over, 10-12 minutes.
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12
Remove the meat from the pan and set aside.
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13
Place the onions in the same pot, decrease the heat to low, and cook and stir for about 10 minutes, until soft and light brown.
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14
Add the celery and carrots and cook and stir for 5 minutes more.
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15
Add the reserved broth, the remaining bay leaves, the beef, pork, tomatoes, ketchup, Worcestershire sauce, and red pepper flakes.
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16
Season with salt and pepper and bring to a low boil.
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17
Decrease the heat and simmer, uncovered, for 1hour.
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18
Add the chicken and potatoes; continue to cook, stirring occasionally, for 30 minutes longer, until the stew meat is very tender.
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19
Remove and discard the bay leaves.
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20
Add the corn and butter beans and continue to cook for 15-20 minutes more, until the beans are tender.
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21
Taste for seasoning and add more salt and pepper, if desired.
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22
Serve hot with hot sauce on the side to give it a kick.
