2 pounds boneless pork shoulder, cut into 1-inch pieces
1 TBSP unsalted butter
1 TBSP peanut oil
1 large yellow onion, chopped
1 pound roma tomatoes, chopped
1/4 cup apple cider vinegar
1 1/2 cups water
8 ounces dried baby lima beans, thoroughly rinsed
6 ounces fresh corn kernels
DIRECTIONS
Mix the paprika, garlic, cayenne, and 1 tsp salt in a small bowl. Add the pork to a large mixing bowl and sprinkle the spice mix on top of the pork. Stir to coat all the pork pieces in the spices.
Melt the butter with the oil in a dutch oven over medium-high heat. Add the pork and cook, stirring occasionally, until pork is browned, about 6 minutes.
Add the onion and tomatoes to the dutch oven. Cook, stirring occasionally, for about 5 minutes.
Stir in the vinegar, water, and lima beans and bring to a boil.
Cover the dutch oven and reduce the heat to medium-low. Cook while covered, stirring occasionally, until beans are tender, about 2 hours and 30 minutes.
Stir in the corn and cook for 1 more minute then season the stew with salt & pepper to taste.
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