Ingredients
1 tbsp vegetable oil
2 lb 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 medium red peppers, seeded & diced
1/2 cup plain yogurt
1/2 tsp salt, or to taste
1 freshly ground pepper to taste
Directions
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.
Servings: 8 servings
Pork-And-Succotash Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Pork; Soup; Stew
The History of Recipes
We can follow the history of written recipes far back into distant history, in fact as far into history as the early Egyptians, and quite possibly further than that. However, generally, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As our culinary historical trip moves to more modern times we find two interesting recipe books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that we all know today, but instead accounts of the types of meals prepared for the rich and powerful. Over the following few centuries, the powerful and rich houses tried to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pork And Succotash Stew recipe.
