Patricia Harmon


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.

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15 Min
45 Min
Stove Top


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 large
poblanos, roasted, skinned, chopped
2 medium
jalapeno peppers, chopped
3/4 c
low-sodium chicken broth
1 can(s)
(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


1Heat 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.
2Add chiles, chicken broth, tomatoes, cumin, oregano, salt and pepper. Bring mixture to a simmer; cover and simmer for about 20 minutes, stirring occasionally.
3Add squash, beans and corn; cover and simmer for 15-20 minutes longer or until vegetables are cooked.
4Meanwhile, 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.
5Ladle into bowls. Top each with a dollop of sour cream and sprinkle chopped cilantro over each serving.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Southwestern
Hashtags: #stew, #vegetables, #pork