Ingredients
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) 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
Preparation
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.
Add sweet potatoes, frozen lima beans, broth, 1/2 teaspoon salt, the thyme and sage to pork in cooker.
Cover and cook on Low heat setting 7 to 8 hours.
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.
