My Brunswick Stew

• 2 1/2 pounds chicken breasts skinless, boneless
• 1 each onions large, finely chopped
• 5 each celery stalks 1/2 inch slices
• 4 each carrots medium, 1/2 inch slices
• 1 teaspoon red pepper flakes
• 3 quarts chicken broth
• 2 1/2 pounds pork loin roast 1/2 inch cubes
• 1 can tomatoes, canned crushed, (28 ounces)
• 1 pound okra 1/4 inch slices
• 2 cans corn frozen, thawed
• 4 dashes red hot pepper sauce
• 1 can tomato sauce (16 ounces)

1. Cook chicken breast, onions, celery, carrots and pepper flakes in large pot over medium heat.
2. Cover and bring to boil, reduce to low temperature.
3. Add pork and simmer partially covered for 30 minutes.
4. Remove chicken and cool until easy to handle, leaving pot on the stove.
5. 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.
6. Stir in corn, tomato sauce and season with Tabasco sauce, salt and pepper, sauce to taste.
7. Best if made the day before and then skim off any fiat remaining on top.

chicken breasts skinless, onions, celery stalks, carrots, red pepper, chicken broth, pork loin roast, tomatoes, corn frozen, pepper sauce, tomato sauce

Taken from recipeland.com/recipe/v/my-brunswick-stew-38087 (may not work)