Floyd'S Brunswick Stew - cooking recipe

Ingredients

2 medium fryers, cooked and deboned
3 1/4 lb. ground Boston butt pork
1 lb. ground chuck
5 (16 oz.) cans tomatoes
3 (16 oz.) cans whole kernel corn
1/3 c. vinegar
7 Tbsp. lemon juice
1 (10 oz.) bottle catsup
6 oz. Worcestershire
1/2 tsp. hot sauce
2 Tbsp. chili powder
salt and pepper to taste

Preparation

Chop chicken in blender or food processor along with some broth.
Also, chop tomatoes and whole kernel corn in blender before mixing.
Combine all ingredients in a large pot.
Cook, stirring occasionally, for approximately 2 hours.
If mixture seems too thick, add water until the desired consistency.