Pork-and-succotash stew Recipe

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Pork-and-succotash stew

Artist:	_	Yield:	8
Categories:	Entrees, Meats, Pork, Soups & Stews	Rating:	0
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Ingredients:

1	tbsp	Vegetable oil
2	lbs	Pork butt, cut into 2" cubes
1	small	Onion, finely diced
5	cup	Chicken stock
		-OR low-sodium chicken broth
3/4	cup	Dried Lima beans
1	tsp	Caraway seeds
1/2	tsp	Salt, or to taste
1	cup	Corn kernels
3	med	Red peppers, seeded & diced
1/2	cup	Plain yogurt
1/2	tsp	Salt, or to taste
		Freshly ground pepper
		- to taste

Procedures:

1	Preheat oven to 325°F.
2	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.
3	Do not crowd or the meat will not brown.
4	Remove and reserve the meat on a plate as it is browned.
5	Discard the fat in the pot.
6	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.
7	Return the meat to the pot, add the stock, beans and caraway.
8	Cover and place in oven for 1 ?hours or until pork is tender and the beans are cooked.
9	Transfer pot to the top of the stove.
10	Add salt, corn and peppers.
11	Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot.
12	Stir constantly.
13	Remove from heat and stir in the yogurt.
14	Add the salt and freshly ground pepper to taste