My Brunswick Stew
large, finely chopped
1/2 inch slices
medium, 1/2 inch slices
red pepper flakes
pork loin roast
1/2 inch cubes
crushed, (28 ounces)
1/4 inch slices
red hot pepper sauce
Cook chicken breast, onions, celery, carrots and pepper flakes in large pot over medium heat.
Cover and bring to boil, reduce to low temperature.
Add pork and simmer partially covered for 30 minutes.
Remove chicken and cool until easy to handle, leaving pot on the stove.
Skim off all the fat on top of pot, and shread chicken by hand and return to pot along with tomatoes and okra and simmer uncovered for 30 minutes stirring occasionally until pork is tender and no pink remains and okra is tender.
Stir in corn, tomato sauce and season with Tabasco sauce, salt and pepper, sauce to taste.
Best if made the day before and then skim off any fiat remaining on top.