-
1
Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover.
-
2
Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally.
-
3
Remove the meat to a bowl and reserve the stock.
-
4
Meanwhile, in a separate large stockpot, do the same to the beef.
-
5
Remove the beef and discard the broth.
-
6
Place the potatoes in a medium saucepan, cover with water and simmer until tender.
-
7
Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground.
-
8
Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use.
-
9
Add the ground meats to the stock.
-
10
Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
-
11
Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce.
-
12
Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed.
-
13
Stir in the salt.
-
14
At this point, the stew should be soupy not watery.
-
15
If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock.
-
16
Cook for 30 minutes, stirring constantly.
-
17
Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.
