Ingredients
- 3 peppers (red)
- 1 onion
- 2,600 gr pot
- 1,200 ml chicken stock
- 525 gr pork butt
- 200 gr lima beans (dried)
- 150 gr corn kernels
- 120 ml yogurt (plain)
- 16 ml vegetable oil
- 3 gr caraway seeds
- some pepper
- some preheat oven
heat and stir in the yogurt. Add the salt and freshly ground pepper to taste.
