1 (3-pound) pork shoulder with bone
8 to 10 cups low-sodium chicken broth or homemade stock
Bouquet garni (celery stalk tied with bay leaf and sprig of Italian parsley, fresh sage and fresh oregano)
2 pounds potatoes, peeled and cut into medium dice
2 pounds green beans, cut into 1-inch pieces
Salt and pepper
1 tablespoon caraway seeds
Place pork in a pot that is just bigger than the meat. Add stock to cover. Bring just to a boil; skim the surface of any scum. Add bouquet garni and simmer for 2 1/2 hours.
Remove bouquet garni and discard. Remove meat and set aside. Skim broth of any fat. When meat is cool enough to handle, cut into 1/2-inch dice and set aside. Meanwhile, add potatoes to broth and cook at a medium simmer for 20 minutes. Add the green beans and cook for 5 minutes. Return meat to pot and season with salt and pepper to taste. Add caraway seeds and heat thoroughly.
Make 8 servings.