Pork-And-Succotash Stew

This hearty stew marries tender braised pork shoulder with classic succotash flavors: lima beans, sweet corn, and red bell peppers, all simmered together until the pork falls apart and the dried limas turn creamy.

Browning the pork in batches over high heat is the foundation of the whole dish. Don’t crowd the pot or the meat steams instead of searing. Those dark, caramelized bits stuck to the bottom of the Dutch oven are pure flavor, and deglazing with onion pulls every last bit into the stew.

Caraway seeds are the unexpected ingredient here. They add a subtle anise-like warmth that complements pork beautifully and gives this stew a Central European edge. The corn and peppers go in at the very end so they keep their color and texture. A swirl of plain yogurt stirred in off the heat adds a tangy creaminess without the heaviness of cream.

Chef Tips

• Cut the pork into even 2-inch cubes so they cook at the same rate during the 90-minute braise
• Dried lima beans cook directly in the stew with no pre-soaking needed. The long oven braise gives them plenty of time
• Stir the yogurt in after removing from heat. Adding it while the stew is still boiling will cause it to curdle and break
• This stew tastes even better the next day after the flavors have had time to meld overnight in the fridge

Variations

• Swap pork shoulder for boneless chicken thighs and reduce the oven time to 45 minutes
• Use frozen edamame instead of lima beans for a higher-protein twist
• Add a diced potato or two to the braise for a thicker, more filling stew