Brunswick Stew - cooking recipe

Ingredients

15 lb. fresh Boston butt
20 cans boned chicken (29 oz. can)
4 (1 lb.) cans whole grain corn
4 (1 lb.) cans English peas
2 (1 lb.) cans tomatoes, mashed
1 c. hot sauce
1 can tomato paste
1/2 to 3/4 (1 lb.) can instant potatoes
8 lb. onions, chopped
salt
pepper
Worcestershire sauce

Preparation

Cook Boston butt the day before (save broth).
Run pork and drained canned chicken through chopper.
Add all other ingredients, except potatoes.
We put potatoes in last to thicken. Yields 350 servings.