Three Sisters Stew

Name: Three Sisters Stew
Yield: 8
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 or RoTel 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

Three Sisters Stew was pinched from <a href="https://cooking.nytimes.com/recipes/1016956-three-sisters-stew" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun.Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair’s version is a highlight of her 2008 cookbook, “A Taste of Wyoming: Favorite Recipes From the Cowboy State.” The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead. Featured in: The United States Of Thanksgiving...."

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 or RoTel 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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