Pork-And-Succotash Stew

100 minutes Prep: 10 minutes Cook: 90 minutes

389 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	tablespoon	vegetable oil
2	pounds	pork shoulder butt	cut into 2" cubes
1	small	onion	finely diced
5	cups	chicken broth	or lowsodium chicken broth
3/4	cup	lima beans	dried
1	teaspoon	caraway seeds
1/2	teaspoon	salt	or to taste
1	cup	corn kernels
3	medium	sweet red bell peppers	seeded & diced
1/2	cup	yogurt, plain
1/2	teaspoon	salt	or to taste
1	x	black pepper	freshly ground, to taste

Directions

PREHEAT OVEN TO 325F.

In a Dutch oven or heavy 3-quart pot, heat the oil over high heat on top of the stove, add the pork in batches and brown very well.

Do not crowd or the meat will not brown. Remove and reserve the meat on a plate as it is browned.

Discard the fat in the pot. Lower flame, add the onion and cook, stirring, for 5 minutes to dissolve the browned bits that have stuck to the bottom of the pot.

Return the meat to the pot, add the stock, beans and caraway.

Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked.

Transfer pot to the top of the stove.

Add salt, corn and peppers. Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot.

Stir constantly.

Remove from heat and stir in the yogurt.

Add the salt and freshly ground pepper to taste.

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Nutrition Facts

Serving Size 370g

Amount per Serving

Calories 389 45% of calories from fat

	% Daily Value*
Total Fat 20.0g	30%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 609mg	25%
Total Carbohydrate 17.0g	6%
Dietary Fiber 3.0g	10%
Sugars 6.0g
Protein 35.0g	71%

Vitamin A	30%		Vitamin C	103%
Calcium	6%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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