Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      2.5 lb.       broiler-fryer -- up to 3
   1      2 lb.         boneless pork loin roast -- up to 2.5
   2      pounds        chuck roast
   2 1/2  quarts        water
   3      large         potatoes, peeled and finely chopped
   3      large         onions -- finely chopped
   1      28 oz. can    tomatoes, undrained and chopped
   1      17 ounces     cream-style corn
   1      14 oz. bottl  catsup
   1      small         hot pepper
     1/4  cup           red wine
   2      tablespoons   to 3 tbsp. lemon juice
   2      tablespoons   dry sherry
   1 1/2  teaspoons     paprika
   1      teaspoon      brown sugar
   1      teaspoon      pepper
     1/2  teaspoon      ground red pepper
     1/2  teaspoon      dried red pepper flakes

Preparation:

Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder. Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-1/2 gallons.