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100 minutes
Prep: 10 minutes
Cook: 90 minutes
389 calories per serving view nutrition facts
8 servings
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| 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 |
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.
| % 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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