1 (5 lb.) pork loin roast
2 to 3 lb. broiler fryer chickens
3 qts. water
3 lbs. onions, chopped
4 1/2 lbs. potatoes, peeled and chopped fine
1 (28 oz.) can whole tomatoes, undrained and mashed
2 (14 oz.) bottles catsup
1 (10 oz.) bottle mustard
1 (5 oz.) bottle Worcestershire sauce
Juice of 2 lemons
1 c. butter
1 tbsp. salt
1 tsp. pepper
2 (17 oz.) cans cream style corn
1 (16 oz.) can whole kernel corn
Hot sauce to taste

Combine pork, chicken, and water in a large dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove meat from broth, reserving broth. Skin, bone, and shred meat; cover and chill. Cover and chill broth 8 hours or overnight; remove solidified fat.

Heat broth; add onions, potatoes, tomatoes, catsup, mustard, Worcestershire sauce, lemon juice, butter, hot sauce, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered 2 hours, stirring often.

Add reserved meat, cream style corn and whole kernel corn. Bring to a boil. Reduce heat and simmer, uncovered, 2 hours or until desired consistency, stirring often. Add additional water for a thinner consistency, if desired.

NOTE: This stew freezes very well. I use plastic freezer bags and freeze enough for one meal, or use a large bag for a larger meal. Some bags can even be put into boiling water and heated that way so there is no clean up.

Remember er that the hot sauce should be used in small quantities during cooking because some people like it alot less spicy than others. (Especially children.) You can always add more hot sauce, but you can't take it away. (I learned this lesson the hard way when we had to have a pitcher of water handy to douse the fire caused by my first try at this dish!) Makes about 2 1/4 gallons