2 1/2  pounds        chicken breast -- skinless, boneless
   1      large         onion -- finely chopped
   5      ribs          cerlery -- 1/2inch slices
   4      medium        carrots -- 1/2 inch slices
   1      teaspoon      redpepper flakes
   3      qts           chicken stock
   2 1/2  pounds        pork roast -- 1/2inch cubes
   1      can           28oz tomatoes -- crushed
   1      pound         okra -- 1/4inch slices
   2      cans          frozen corn -- thawed
   4      dashes        Tabasco sauce
   1      can           16 oz tomato sauce
Cook chicken breast, onions,  celery, carrots and pepper flakes in large
pot over medium heat.  Cover and bring to boil, reduce to low
temperature.  Add pork and simmer partially covered for 30 minutes.
Remove chicken and cool until easy to handle, leaving pot on the stove.
Skim off all the fat on top of pot, and shread chicken by hand and return
to pot along with tomatoes and okra and simmer uncovered for 30 minutes
stirring occasionally until pork is tender and no pink remains and okra
is tender.  Stir in corn, tomato sauce and season with Tabasco sauce,
salt and pepper, sauce to taste.  Best if made the day before and then
skim off any fiat remaining on top.