Brunswick Stew - cooking recipe

Ingredients

1 qt. cooked and boned chicken
1/2 lb. Boston butt pork roast, cooked
1 c. extra-rich chicken broth
2 (14 1/2 oz.) cans stewed tomatoes
16 oz. catsup
1 1/2 lb. onions, chopped
2 oz. Worcestershire sauce
1 c. barbecue sauce
1 Tbsp. black pepper
1/2 Tbsp. salt
juice and hulls of 2 lemons
2 Tbsp. cider vinegar
1/3 c. sugar
1/2 Tbsp. hot sauce
3 cans creamed corn

Preparation

In heavy pot, assemble all ingredients, but corn.
Cook, watch constantly to keep the stew from burning, about 2 hours or until thick.
Add corn during the last 1/2 hour.
If stew is too thin, thicken with some mashed potatoes; use potato flakes if you don't have leftover potatoes.