NORTH CAROLINA BRUNSWICK STEW

2 1/2 lbs pork roast
Water
1 tablespoon red chili pepper
2 tablespoon salt
1 (5 to 6 pound) roasting chicken cut up
3 (18-oz) cans tomatoes, coarsely cut
1 large onion, chopped
2 (15-oz) cans creamed corn
2 (15-oz) cans lima beans
4 cups mashed cooked potatoes
1/2 bottle Worcestershire sauce
2 teaspoon hot pepper sauce
1/3 cup butter

Place pork roast in large kettle and cover with water.  Add 1 1/2 teaspoon chili pepper and 1 tablespoon salt.  Bring to boil. Simmer 1 1/2 hours.  Add chicken with remaining salt and chili pepper.  Bring to a boil, reduce heat and simmer 2 hours longer, or until meat falls off from bones.  Remove meat from stock. Discard bones, fat and gristle.  Shred meat.  Place meat mixture in large bowl and cover with 2 1/2 cups stock.  Refrigerate overnight.  Remaining stock can be frozen for later use.

Return meat mixture to kettle.  Add tomatoes and chopped onion and cook 2 hours.  Add corn, lima beans, mashed potatoes, Worcestershire sauce, hot pepper sauce and butter.  Cook, stirring frequently to prevent stew from sticking to bottom of pan, 2 hours.