2 1/2 pounds chicken breast — skinless, boneless
1 large onion — finely chopped
5 ribs cerlery — 1/2inch slices
4 medium carrots — 1/2 inch slices
1 teaspoon redpepper flakes
3 qts chicken stock
2 1/2 pounds pork roast — 1/2inch cubes
1 can 28oz tomatoes — crushed
1 pound okra — 1/4inch slices
2 cans frozen corn — thawed
4 dashes Tabasco sauce
1 can 16 oz tomato 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.