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Pork-And-Succotash Stew

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

90 min

Ready

100 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
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2 pounds pork shoulder
cut into 2" cubes
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1 small onions
finely diced
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5 cups chicken broth
or lowsodium chicken broth
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¾ cup lima beans
dried
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1 teaspoon caraway seeds
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½ teaspoon salt
or to taste
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1 cup corn
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3 medium sweet red bell peppers
seeded & diced
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½ cup yogurt, plain
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½ teaspoon salt
or to taste
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1 x black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
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907.2 g pork shoulder
cut into 2" cubes
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1 small onions
finely diced
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1.2 l chicken broth
or lowsodium chicken broth
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177 ml lima beans
dried
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5 ml caraway seeds
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2.5 ml salt
or to taste
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237 ml corn
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3 medium sweet red bell peppers
seeded & diced
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118 ml yogurt, plain
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2.5 ml salt
or to taste
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1 x black pepper
freshly ground, to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 38945% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 609mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 71g
Vitamin A 30% Vitamin C 103%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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