Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean pork roast -- up to 3
   2      pounds        lean beef roast or chuck -- up to 3
   1      pound         white meat chicken -- (optional)
   1      large         onion
   1      large         can tomatoes -- (28 ounce)
   1      can           white corn
   1      can           creamed corn
   1      cup           cider vinegar
   2      tablespoons   black pepper
   1      tablespoon    ground red pepper
     1/2  tablespoon    crushed red pepper
   1      tablespoon    salt

Preparation:

Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment.