Potatoes, green beans, corn and onions fill this chunky stew. A long, slow simmer in the oven makes the pork tender.
In a 4-quart Dutch oven, brown half of the meat in hot oil. Remove meat from Dutch oven. Brown remaining meat and chopped onion. Return all meat to Dutch oven. Set aside 1/2 cup of the chicken broth; add remaining chicken broth, plus thyme, oregano, lemon-pepper seasoning and salt, to Dutch oven. Bring to boiling; remove from heat. Cover tightly and bake in a 325° oven for 1 hour.
In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins.