Real Recipes From Real Home Cooks ®

three sisters pork chile stew

Recipe by
Patricia Harmon
Baden, PA

The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. Traditionally, Three Sisters Soup contains these vegetables in some form without incorporating meat other than chicken broth. I made a hearty version in a form of a stew using pork meat and a variation of the vegetables. Serving it with freshly baked cornbread, my family loved it, especially during the fall and winter seasons.

yield 4 -6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For three sisters pork chile stew

  • 2 Tbsp
    canola oil
  • 2 lb
    boneless pork shoulder roast, cut into 1-inch cubes
  • 1 1/2 c
    chopped onions
  • 2 clove
    garlic, minced
  • 2 lg
    poblanos, roasted, skinned, chopped
  • 2 md
    jalapeno peppers, chopped
  • 3/4 c
    low-sodium chicken broth
  • 1 can
    (14 oz) diced tomatoes, drained
  • 1 tsp
    ground cumin
  • 1 1/2 tsp
    dried oregano
  • 1 tsp
    kosher salt
  • 1/8 tsp
    freshly ground black pepper
  • 1 1/2 c
    butternut squash, cut into 3/4-inch cubes
  • 1 c
    frozen cut green beans
  • 1 c
    frozen corn kernels
  • 2 Tbsp
    all-purpose flour
  • 3 Tbsp
    cold water
  • 1/3 c
    light sour cream
  • 2 Tbsp
    chopped cilantro

How To Make three sisters pork chile stew

  • 1
    Heat oil in a 4-qt. heavy pot. Over medium heat, brown pork cubes in oil for 2-3 minutes; add onions and garlic and continue to saute until onions are softened, about 3 minutes longer.
  • 2
    Add chiles, chicken broth, tomatoes, cumin, oregano, salt and pepper. Bring mixture to a simmer; cover and simmer for about 20 minutes, stirring occasionally.
  • 3
    Add squash, beans and corn; cover and simmer for 15-20 minutes longer or until vegetables are cooked.
  • 4
    Meanwhile, in a small bowl, stir together flour and cold water and stir mixture into stew during the last several minutes of cooking. Stir until thickened.
  • 5
    Ladle into bowls. Top each with a dollop of sour cream and sprinkle chopped cilantro over each serving.