Brunswick Stew - cooking recipe

Ingredients

4 lb. pork roast (fresh)
4 lb. (approximately) fryer
5 cans tiny garden peas
4 cans cream-style corn
1 (32 oz.) bottle catsup
5 lb. potatoes
3 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. red pepper
1 Tbsp. hot sauce
1/2 c. sugar

Preparation

Cook pork and chicken well done.
Remove all fat.
Save broth. Peel meat off in small strips.
Cook potatoes; drain and set aside.
(Don't overcook potatoes.)
Put meat, peas, catsup, salt, pepper, hot sauce and sugar in pork broth and cook as long as desired.
When almost done, add cooked potatoes and corn.
Simmer until flavor is cooked in.
If too thin, add cornstarch.
If too thick, add chicken broth, water or tomato juice.