3 - 3 1/2 lb. Boston Butt
2 1/2 - 3 lb. chicken
3 (16 oz.) cans cream corn
3 (16 oz.) cans tomatoes, drained, cut up
14 oz. bottle ketchup
12 oz. can tomato paste
1/2 c. vinegar
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
2 (15 oz.) cans English peas, drained
1 med. onion
1 lg. Irish potato, cooked, mashed

Salt and pepper pork and chicken; cook pork about 2 1/4 hours and chicken 1 1/4 hours in separate pots. Remove meats from bone and grind along with onion, through meat grinder. Add 1 1/2 cups of each broth, and mix in all other ingredients. Cook slowly about an hour, stirring frequently, as it will stick to bottom of pot easily. If more broth is needed, add. It thins a little as it cooks. Yield: Approximately 2 1/2 quarts.