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Pork-And-Succotash Stew

Pork-and-Succotash Stew recipe image
This International main features Vegetable oil, Pork butt; cut into 2" cubes, Onion; finely diced, Chicken stock. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1309.5
Dietary: Gluten-free
Description
This International main features Vegetable oil, Pork butt; cut into 2" cubes, Onion; finely diced, Chicken stock. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Vegetable oil
  • 2 pound Pork butt; cut into 2" cubes
  • 1 small Onion; finely diced
  • 5 cup Chicken stock
Directions
  1. 1
    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
  2. 2
    PREHEAT OVEN TO 325F (163&# 194;°C).
  3. 3
    In a Dutch oven or heavy 3-quart pot,
  4. 4
    heat the oil over high
  5. 5
    heat on top of the stove,
  6. 6
    add the pork in batches and brown very well.
  7. 7
    Do not crowd or the meat will not brown.
  8. 8
    Remove and reserve the meat on a plate as it is browned.
  9. 9
    Discard the fat in the pot.
  10. 10
    Lower flame,
  11. 11
    add the onion and
  12. 12
    cook , stirring, for 5 minutes to
  13. 13
    dissolve the browned bits that have stuck to the bottom of the pot.
  14. 14
    Return the meat to the pot, add the stock, beans and caraway.
  15. 15
    Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked.
  16. 16
    Transfer pot to the top of the stove.
  17. 17
    Add salt, corn and peppers.
  18. 18
    Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot.
  19. 19
    Stir constantly.
  20. 20
    Remove from heat and stir in the yogurt.
  21. 21
    Add the salt and freshly ground pepper to taste

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1309.5kcal
% Daily Value *
Total Fat 71.6g111%
Saturated Fat 21.8g110%
Cholesterol 448.6mg150%
Sodium 387.7mg17%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 142.6g286%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, butt, chicken, cubes, cut, diced, finely, international, main, oil, onion, pork, porkandsuccotash, stew, stock, title, vegetable
Read it online: https://www.chefs-mate.com/recipe/pork-and-succotash-stew/