| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Main dish, Meats, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
lb |
Pork butt; cut into 2" cubes |
| 1 |
sm |
Onion; finely diced |
| 5 |
c |
Chicken stock OR low-sodium chicken broth |
| 3/4 |
c |
Dried Lima beans |
| 1 |
ts |
Caraway seeds |
| 1/2 |
ts |
Salt; or to taste |
| 1 |
c |
Corn kernels |
| 3 |
md |
Red peppers; seeded & diced |
| 1/2 |
c |
Plain yogurt |
| 1/2 |
ts |
Salt; or to taste |
|
|
Freshly ground pepper to taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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