a. Clean and wash the medium-sized chicken thoroughly.

b. Cut the beef into bite-sized cubes.

c. Season the lamb shoulder with salt and set it aside.

d. Peel and dice the large potatoes.

e. Peel and cube the pumpkin.

f. Peel and slice the carrots.

g. Peel and dice the turnip.

h. Chop the parsley and celery sprigs finely.

i. Remove the stems and seeds from the green chili peppers and slice them.

j. Peel and finely chop the onion.

k. Measure 1 1/2 cups of wine and set it aside.

l. Measure 1.33 cups of beer and set it aside.

m. Crush the whole white peppercorns lightly.

n. Grind the whole red pepper into a powder.

o. Measure 1 teaspoon of ground oregano.

p. Measure 1 teaspoon of anise.

q. Measure 1 tablespoon of sugar.

r. Rinse the sprig of mint.

a. In a large pot, add water and bring it to a boil.

b. Add the chicken, beef cubes, and seasoned lamb shoulder to the pot.

c. Add the diced potatoes, cubed pumpkin, sliced carrots, diced turnip, chopped parsley and celery, bay leaves, sliced green chili peppers, and chopped onion to the pot.

d. Pour in the measured wine and beer.

e. Add the lightly crushed white peppercorns, ground red pepper, ground oregano, anise, and sugar to the pot.

f. Stir all the ingredients well to combine.

g. Bring the pot to a boil and then reduce the heat to simmer.

h. Cover the pot and let it simmer for about 2 hours or until the meat is tender.

i. Occasionally skim off any impurities that rise to the surface.

j. Taste the broth and adjust the seasoning with salt if needed.

k. Add the rinsed sprig of mint to the pot and continue simmering for an additional 10 minutes.

l. Remove the pot from heat and discard the sprig of mint and bay leaves.