Three Sisters Stew

Recipe from Pamela Sinclair

Adapted by Sam Sifton

Published November 3, 2014

  • Rikki Snyder for The New York Times
Media 1 of 1
Total Time
1 hour 40 minutes
Rating
5(2,124)
Comments
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Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair’s version is a highlight of her 2008 cookbook, “A Taste of Wyoming: Favorite Recipes From the Cowboy State.” The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead. —Sam Sifton

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Ingredients

Yield:8 servings

  • 1 pound trimmed pork loin, cut into 1-inch cubes

  • 1 teaspoon ground cumin

  • Kosher salt, as needed

  • Black pepper, as needed

  • 2 tablespoons neutral oil, such as canola

  • 1 large yellow onion, diced

  • 3 garlic cloves, minced

  • 4 cups turkey or chicken stock, preferably homemade or low-sodium

  • 1 medium yellow squash, diced

  • 1 (15-ounce) can pinto beans, drained

  • 1 (15-ounce) can black beans, drained

  • 1 (14 ½-ounce) can chopped tomatoes

  • 2 cups fresh or frozen corn kernels

  • 1 (4-ounce) can roasted green chiles (½ cup)

  • ½ bunch fresh cilantro, roughly chopped

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

46 grams carbs; 39 milligrams cholesterol; 390 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 11 grams fiber; 1091 milligrams sodium; 24 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.

  2. Step 2

    Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.

  3. Step 3

    Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

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Ratings

5 out of 5
2,124 user ratings
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Comments

Mark

Three sisters so-called because Native Americans interplanted corn, beans and squash in the same mound. The 3 thrive together because corn provides a natural pole for the beans to climb, the beans fix nitrogen in the soil, and the squash leaves shade the ground to prevent the growth of weeds.

Henry

Use 1 cup of Hatch,NM green Roasted Chiles.
Cut down on the broth to 2 cups makes this dish less soupy.
Treat the butternut squash as a replacement for the pork - that is, treat it just as described in step 1. I did that, and used vegetable stock, and this turned out delicious! The vegetarian version might even be better than the original, as the butternut squash seems more harmonious with the dish than meat does.

Alexia

I made this yesterday in my slowcooker: I browned the meat in my skillet, then browned the onions & garlic in the leftover fat in the pan and added a 14.5 oz can of tomatoes to deglaze. Then I put all the ingredients (except the yellow squash) into my slowcooker and cooked on low for 6 hours. When I got home, I put in a whole container of cubed butternut squash in the cooker and turned it on high for about 45-60 minutes. SO so good. Everyone loved it.

SandyM

I was worried this would be too mild but I read the comments first and made the following modifications: added 2 stalks of celery and 2 diced jalapeños with the onions (I had both veggies on hand and on their last legs); doubled the cumin and added a few chili flakes to the rub; added a bit of the liquid from the beans to thicken it a bit. It turned out quite spicy (which I love), but was really delicious. The cilantro really adds freshness. A keeper.

Laura M.

Made recipe as directed, except did both pork and yellow squash and omitted the tomatoes. Was wondering how this could possibly be a five star recipe. Now can't stop eating it out of the pot.

Iris

Followed the recipe almost exactly and it was delicious! I recently descovered chiles de Arbol and loved the amount of heat, so I substituted 3 whole chiles and it was the perfect amount of kick. Also per the other recommendations used butternut squash. I did a little mashing at the end as well to thicken it up.

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Credits

Adapted from “A Taste of Wyoming: Favorite Recipes From the Cowboy State,” by Pamela Sinclair

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