* 1 qt. pork stock
* 1½ Lbs. boneless skinless chicken thighs
* 2 cups diced yellow onion
* 1 (28 oz.) can diced tomatoes in juice
* 2 Tbsp. sugar
* 1 tsp. dried thyme
* 1 tsp. dried oregano
* 1 tsp. ground dry mustard
* ¼ cup Franks hot sauce
* 1½ tsp. salt
* 1½ qts. chopped red potatoes
* 1 Lb. bag dry lima beans
* 1 Lb. shredded pork
* 1½ cups sliced okra
* 2 cups corn
* 1 Tbsp. black pepper
Directions:
Soak the lima beans in water overnight. Place the pork stock and chicken thighs in a stock pot. Cook over a medium high heat until the thighs are cooked through. Remove the chicken from the pot. Do not discard the cooking liquid. Chop the thighs into bite size pieces. Return the thighs to the pot with the cooking liquid. Add 2 cups of water. Add the onions, canned tomatoes, sugar, thyme, oregano, dry mustard, hot sauce, and salt. Bring to a simmer and cook for about 30 minutes. Add the potatoes and simmer for about another 30 minutes. Strain the lima beans and add them to the pot. Add the pork, okra, corn, and black pepper. Simmer until the potatoes and beans are cooked through.