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
  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.