1In a very large saucepan, fry the pancetta with two drops of vegetable oil on medium heat until crispy. Remove and set aside.
2In the oil from the pancetta, saute the chili peppers. Remove and set aside.
3Season the rabbit and chicken pieces with salt and saute in the same saucepan. Remove and set aside.
4Add 2 cups chicken broth to the saucepan. Reduce for 5 minutes.
5Add the rest of the chicken broth, rabbit, chicken, chili peppers, bay leaves, celery, and potatoes. Bring to a boil. Cover the saucepan and lower the heat, stir occasionally and cook for 1 1/2 hours.
6Turn off the heat and place the rabbit and chicken pieces in a bowl. Let them cool and shred. Place back in the saucepan.
7Add the carrots and bring to a boil. Cook on low heat without a lid for 25 minutes or until the carrots are tender.
8Add the onion, beans, corn kernels, and tomatoes. Continue to cook on low heat for 30 minutes.
9Turn off the heat and add the vinegar and lime juice. Taste for salt and add, if needed. Add hot sauce to taste.
10For richer taste, prepare one day before serving.