In a large stock pot, combine water, lard, salt, black pepper, and red pepper. Bring to a boil.

Add the chicken pieces, ensuring they’re fully submerged. Reduce heat and simmer for 1-2 hours, until the chicken is tender and falling off the bone.

Remove the chicken from the broth. Let it cool, then shred the meat, discarding skin and bones.

Strain the broth and return it to the cleaned pot. Bring it to a boil.

Add the shredded chicken to the broth and simmer.

Crush 2 sleeves of saltine crackers and gradually add them to the pot, stirring to thicken the stew. Add more crackers if needed to achieve the desired consistency.

Simmer for 20 minutes on low heat, stirring occasionally. Serve hot with hot sauce on the side.