Three Sisters Stew

Name: Three Sisters Stew
Total time: 1 min
Ingredients: 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 1/2-ounce) can chopped tomatoes; 2 cups fresh or frozen corn kernels; 1 (4-ounce) can roasted green chiles (1/2 cup); 1/2 bunch fresh cilantro, roughly chopped

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Total: 1 hours, 40 minutes

Servings: 8

Author : Sam Sifton

black beans corn pinto beans

Instructions

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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.

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