1 Chicken, whole
1 lb Pork
1 (16 ounce) package frozen white shoepeg corn
1 Bay leaf
2 Carrots
4 Celery, ribs
1 (16 ounce) package Corn, frozen whole kernel
1 (10 ounce) package Lima beans, frozen
1 Onion, medium
2 cups Potatoes
1 (28 ounce) can Tomatoes, whole
3/4 cup Barbecue sauce
1 Hot sauce
1/2 cup Ketchup
1/4 cup Worcestershire sauce
1 tsp Black pepper
2 tsp Salt
2 qt Water
1 cup Mirepoix (diced celery, carrot and onion sauted in butter)

Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
Bone and shred chicken.
Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
Remove and discard bay leaf.