Pork-And-Succotash Stew
Yield
8 servingsPrep
10 minCook
90 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | pounds |
pork shoulder
cut into 2" cubes |
|
| 1 | small |
onions
finely diced |
|
| 5 | cups |
chicken broth
or lowsodium chicken broth |
|
| ¾ | cup |
lima beans
dried |
|
| 1 | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | cup |
corn
|
|
| 3 | medium |
sweet red bell peppers
seeded & diced |
|
| ½ | cup |
yogurt, plain
|
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
pork shoulder
cut into 2" cubes |
|
| 1 | small |
onions
finely diced |
|
| 1.2 | l |
chicken broth
or lowsodium chicken broth |
|
| 177 | ml |
lima beans
dried |
|
| 5 | ml |
caraway seeds
|
|
| 2.5 | ml |
salt
or to taste |
|
| 237 | ml |
corn
|
|
| 3 | medium |
sweet red bell peppers
seeded & diced |
|
| 118 | ml |
yogurt, plain
|
|
| 2.5 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
PREHEAT OVEN TO 325℉ (160℃).
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 1½ 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.
