Brunswick Stew for a group

Brunswick Stew
Recipe By : The Southern Living Cookbook, 1987

1 pork roast
--4 1/2-pound
1 hen
--4 1/2 pound
48 ounces canned whole tomatoes
--undrained and chopped
8 ounces tomato sauce
3 large onions -- diced
2 small green peppers -- diced
3/4 cup vinegar
1/4 cup sugar
1/4 cup all-purpose flour
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
2 tablespoons hot sauce
16 ounces frozen shoepeg corn

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 F about 30 to 35 minutes per pound Cool. 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. (Reserve broth for other uses.) 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.
Yield: 22 cups.
Note: Brunswick Stew freezes well. To serve, thaw and cook until thoroughly heated.

Notes: There are almost as many variations of Brunswick Stew as there are of barbecue sauce. This pork and chicken version seems to be most typical. While a bowl of steaming Brunswick Stew is good alone, it's often served as an accompaniment to Southern barbecue.