Three Sisters Stew
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound trimmed pork loin, cut into 1-inch cubes
- 1teaspoon ground cumin
- Kosher salt, as needed
- Black pepper, as needed
- 2tablespoons neutral oil, such as canola
- 1large yellow onion, diced
- 3garlic cloves, minced
- 4cups turkey or chicken stock, preferably homemade or low-sodium
- 1medium yellow squash, diced
- 1(15-ounce) can pinto beans, drained
- 1(15-ounce) can black beans, drained
- 1(14½-ounce) can chopped tomatoes
- 2cups fresh or frozen corn kernels
- 1(4-ounce) can roasted green chiles (½ cup)
- ½bunch fresh cilantro, roughly chopped
Nutritional analysis per serving (8 servings)
383 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 24 grams protein; 1071 milligrams sodium
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
- 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.
- 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.
- 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.
Private Notes
Comments
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.
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.
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.
Per another suggestion, I only used 2 cups of broth. I sautéed the onions in green chili olive oil, added 3 hot slim Jim green chilis, spicy hot salt, additional seasoning and used yellow squash. Very good!
If you replace pork with venison it’s richer and more authentic.
Delicious. Made it in instant pot and stirred in a dab of sour cream. Brown the seasoned pork well. Put in bowl. Add the vegetables with cumin except for tomato to the pan. Sautee until it’s a bit dry. Add the garlic and tomatoes. Sautee for a few more minutes til the tomatoes dry out. Put the broth in the instant pot. Add the meat. Add the veggies. Pressure cook for 30 mins. Let it sit for 15 mins. Open and eat.