Ingredients

• 2 tablespoons canola oil, divided

• 1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs), trimmed

• 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces

• 1 pound boneless chuck roast, trimmed and cut into 2-inch pieces

• 2 teaspoons kosher salt

• 1/2 teaspoon black pepper

• 1 large yellow onion, chopped

• 1 large green bell pepper, chopped

• 3 medium carrots, peeled, halved lengthwise, and sliced

• 6 medium-size garlic cloves, finely chopped

• 3/4 teaspoon dried thyme

• 1/4 cup apple cider vinegar

• 1 1/2 tablespoons hot sauce, plus more for serving

• 8 cups lower-sodium chicken broth

• 1 (28-ounce) can whole peeled plum tomatoes, undrained and roughly crushed by hand

• 1 pound russet potatoes, peeled and chopped into 1/2-inch pieces

• 1 cup frozen corn

• 1 cup frozen lima beans

• 1 1/2 tablespoons Worcestershire sauce