Heartland Pork Stew

 

2

pounds pork boneless shoulder, cut into 1-inch pieces

1/2

teaspoon salt

1/4

teaspoon pepper

1

tablespoon vegetable oil

2

medium dark-orange sweet potatoes, peeled and cut into 2-inch pieces

1

package (9 ounces) Green Giant® frozen baby lima beans

1 3/4

cups Progresso® chicken broth (from 32-ounce carton)

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

1/4

teaspoon dried sage leaves

1/4

cup water

2

tablespoons cornstarch

• 1 Sprinkle pork with 1/2 teaspoon salt and the pepper. Heat oil in 12-inch skillet over medium-high heat. Cook half of the pork in oil 5 to 8 minutes, stirring occasionally, until pork is brown; place in 3- to 4-quart slow cooker. Repeat with remaining pork.
• 2 Add sweet potatoes, frozen lima beans, broth, 1/2 teaspoon salt, the thyme and sage to pork in cooker.
• 3 Cover and cook on Low heat setting 7 to 8 hours.
• 4 Stir together water and cornstarch; stir into pork mixture. Increase heat setting to High. Cover and cook about 15 minutes or until mixture is thickened.