Combine pork, chicken, and 12 cups water in a large Dutch oven;

bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,

reserving broth. Remove bone, and shred pork. Skin, bone, and

shred chicken. Return meat to broth. Brown ground beef in a large

skillet, stirring to crumble; drain. Add ground beef and remaining

ingredients to broth. Return to a boil. Reduce heat, and simmer,

uncovered, 2 hours; stir often. Add water for a thinner consistency, if

desired. Yield: 2-1/2 gallons

Herndon, Kentucky