- 1 1/2 pounds boneless pork shoulder or pork stew meat, cut into 3/4-inch cubes
- 1 tablespoon cooking oil
- 3 medium onions, coarsely chopped (1-1/2 cups)
- 2 14 ounce can cans reduced-sodium chicken broth or vegetable broth or 3-1/2 cups chicken stock
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried oregano, crushed
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 16 ounce package frozen whole kernel corn
- 1 pound tiny new potatoes, halved
- 2 cups fresh green beans, cut into 2-inch pieces or frozen cut green beans
- Warm corn bread muffins (optional)
1. In a 4-quart Dutch oven, brown half of the
meat in hot oil. Remove meat from Dutch oven. Add remaining meat and
chopped onion. Return all meat to Dutch oven. Reserve 1/2 cup of the
chicken broth. Stir in remaining chicken broth, thyme, oregano,
lemon-pepper seasoning and salt. Bring to boiling; remove from heat.
Cover tightly and bake in a 325 degree F oven for 1 hour.
2. In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins. Makes 6 main-dish servings (9 cups).
2. In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins. Makes 6 main-dish servings (9 cups).
