three sisters pork chile stew

Name: THREE SISTERS PORK CHILE STEW
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 tablespoon(s) canola oil; 2 pound(s) boneless pork shoulder roast, cut into 1-inch cubes; 1 1/2 cup(s) chopped onions; 2 clove(s) garlic, minced; 2 large poblanos, roasted, skinned, chopped; 2 medium jalapeno peppers, chopped; 3/4 cup(s) low-sodium chicken broth; 1 can(s) (14 oz) diced tomatoes, drained; 1 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) dried oregano; 1 teaspoon(s) kosher salt; 1/8 teaspoon(s) freshly ground black pepper; 1 1/2 cup(s) butternut squash, cut into 3/4-inch cubes; 1 cup(s) frozen cut green beans; 1 cup(s) frozen corn kernels; 2 tablespoon(s) all-purpose flour; 3 tablespoon(s) cold water; 1/3 cup(s) light sour cream; 2 tablespoon(s) chopped cilantro

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Patricia Harmon

Baden, PA

Updated on Jan 26, 2016

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.

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons canola oil
2 pounds boneless pork shoulder roast, cut into 1-inch cubes
1 1/2 cups chopped onions
2 cloves garlic, minced
2 large poblanos, roasted, skinned, chopped
2 medium jalapeno peppers, chopped
3/4 cup low-sodium chicken broth
1 can (14 oz) diced tomatoes, drained
1 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups butternut squash, cut into 3/4-inch cubes
1 cup frozen cut green beans
1 cup frozen corn kernels
2 tablespoons all-purpose flour
3 tablespoons cold water
1/3 cup light sour cream
2 tablespoons chopped cilantro

How To Make three sisters pork chile stew

Step 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.

Step 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.
Step 3

Add squash, beans and corn; cover and simmer for 15-20 minutes longer or until vegetables are cooked.
Step 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.
Step 5

Ladle into bowls. Top each with a dollop of sour cream and sprinkle chopped cilantro over each serving.
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