Bama Burgoo

Ingredients

• 1.5 cups d angel hair coleslaw 
• 0.5 teaspoon pepper black
• 0.8 pound pork loin roast boneless trimmed
• 14.5 ounce beef broth canned
• 29 ounce tomatoes diced with basil, garlic, and oregano canned
• 1.8 cups carrots sliced
• 1.5 cups celery chopped
• 12 ounce chicken breast halves bone-in skinless
• 1 teaspoon thyme leaves dried
• 29 ounce less-sodium chicken broth fat-free canned
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.3 teaspoon ground pepper red
• 1 teaspoon olive oil 
• 2 cups onion chopped ( 1 large)
• 0.5 teaspoon salt 
• 11 ounce spicy-hot vegetable juice canned (such as V-8)
• 16 ounce vegetable soup mix frozen with tomatoes (such as mckenzie's)

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 37
2. Arrange chicken and pork roast on a jelly-roll pan coated with cooking spray.
3. Bake at 375 for 35 minutes or until done.
4. Remove chicken and pork roast from pan; cool. Shred meat with 2 forks.
5. Heat oil over medium-high heat in a large Dutch oven coated with cooking spray.
6. Add onion and next 4 ingredients; saut 8 minutes or until tender. Stir in shredded meat, tomato, and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer, 45 minutes. Stir in parsley.