3 c. shredded cooked pork
1 c. shredded cooked chicken
1 (14 1/2 oz.) can diced Italian style tomatoes
1 (14 1/2 oz.) can diced tomatoes
1/2 c. tomato sauce
3/4 c. chopped onions
3/4 c. chopped bell pepper
1/4 c. vinegar (I like to use white wine or red wine vinegar)
2 tbsp. sugar
2 tbsp. flour
1 c. chicken broth with roasted garlic
1 to 2 tsp. Tabasco
2 tsp. Worcestershire sauce
10 oz. pkg. frozen shoe peg corn in butter sauce
Salt and black pepper, to taste

In large stock pot, combine shredded meats, tomatoes, tomato sauce, onions, bell pepper, vinegar and sugar. Bring to a boil. Reduce to medium heat. Sprinkle flour over top of vegetables. Gradually stir in broth. Then add Tabasco and Worcestershire sauce. Cook over medium heat for about 20 to 30 minutes. Stir in corn. Continue cooking for about 15 minutes, stirring occasionally.