• Heat the vegetable oil in a large soup pot over medium-high heat. Salt the pork, beef, and sausage generously on all sides. Once the oil is shimmering, brown the meats in batches so the pot isn’t overcrowded. Let each side develop a deep crust before turning. Remove and set aside when done.

Sauté the Vegetables:

• Add the onion, carrot, celery, and green pepper to the same pot. If it looks dry, add a little more oil. Sprinkle with salt and cook until everything is well browned. Toss in the garlic and cook for 30 seconds until fragrant.

Build the Base:

• Return all the browned meats to the pot. Pour in the chicken stock, beef stock, and crushed tomatoes. Stir everything together, bring it to a simmer, then cover and let it cook gently for 2 hours.

Shred and Return the Meat:

• Once the stew has simmered, pull out the meat pieces. Remove any bones or skin and shred into bite-size pieces. The meat stays juicier when cooked in larger chunks first. Return everything to the pot and bring it back to a strong simmer.

Add the Potatoes:

• Peel and chop the potatoes into chunks about the same size as the meat. Drop them into the pot and cook until tender, around 45 minutes. If you’re using new potatoes, no need to peel.

Season and Finish:

• Once the potatoes are soft, stir in Worcestershire sauce and taste. Add more if you want a deeper kick, along with salt and pepper as needed. Then add the corn (cut off the cob) and lima beans. Stir and cook another 10 minutes, or longer if you like your burgoo thicker.

Serving:

• Give it one last taste before serving. Adjust seasoning if needed and ladle it into bowls. Pair with cornbread or crusty bread, and always have hot sauce ready for anyone who wants a little heat.