|Pork roast||5 Pound (1 Whole)|
|Hen||5 Pound (1 Whole)|
|Canned whole tomatoes||48 Ounce, undrained and chopped (3 Cans, 16 Ounce Each)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Onions||3 Large, diced|
|Green peppers||2 Small, diced|
|Vinegar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Ground turmeric||1⁄2 Teaspoon|
|Hot sauce||2 Tablespoon|
|Frozen shoepeg corn||16 Ounce (1 Package)|
Place roast, fat side up, on rack of a roasting pan.
Insert meat thermometer, being careful not to touch bone or fat.
Bake at 325° about 30 to 35 minutes per pound or until thermometer registers 160°.
Trim and discard fat; cut pork into 2 inch pieces.
Place hen in a Dutch oven, and cover with water.
Bring to a boil; cover, reduce heat, and simmer 2 hours or until tender.
Remove hen from broth and cool.
Bone hen, and cut meat into 2 inch pieces.
Coarsely grind pork and chicken in food processor or with meat grinder.
Combine ground meat, tomatoes, tomato sauce, onion, green pepper, vinegar, and sugar in a large Dutch oven.
Combine flour and water, stirring until smooth; stir into meat mixture.
Stir in salt, pepper, turmeric, and hot sauce.
Cook over medium heat 30 minutes, stirring occasionally.
Add water, if needed, to reach desired consistency.
Stir in corn, and cook an additional 10 minutes.