Ingredients
1 pound bone-in pork loin chops2 bone-in chicken breast halves, skin removed1 pound beef top round steak, cut into bite-size pieces6 cups water2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cups chopped onion1 can (8 ounces) tomato sauce1/2 cup cider vinegar1/4 cup sugar4 to 5 garlic cloves, minced2 teaspoons hot pepper sauce2 cans (15-1/4 ounces each) whole kernel corn, drained2 cans (14-3/4 ounces each) cream-style corn1 cup dry bread crumbs, toastedSalt and pepper to tasteMinced fresh parsley, optional
Preparation
Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender.
Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight.
The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes.
Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.
