1 (4 lb.) pork roast (rib or butt)
1 (4 lb.) hen (roasting)
3 (16 oz.) cans whole tomatoes, chopped
3 lg. onions, chopped
1 (20 oz.) pkg. shoepeg corn, frozen
1 (20 oz.) pkg. baby limas, frozen
2-3 tbsp. Tabasco sauce
1/2 tsp. pepper
1/4 c. vinegar
1 (8 oz.) can tomato sauce
1 c. water
1/2 tsp. turmeric

Roast pork at 325 degrees until done (170 degrees on meat thermometer). Cool. Boil hen for about 2 hours or until tender. Remove from broth and cool. Bone hen and cut into small chunks. Do the same with pork.

Combine with rest of ingredients and cook over medium-low heat for about 35 minutes, stirring occasionally. Add water if needed. Salt to taste. Serve with fresh bread and BBQ pork.