Enjoy this wintery soup... 3 Sisters Stew! / by Brad Schmidt

Received another 6" of snow the other night... winter is gorgeous on the mountain!  Went out today and snowshoed with my mom.... saw dad out skiing on our way back home.  Everyone wanted to get outside and play today!  Now mom is busy making their dinner...Three Sisters Stew is perfect to enjoy fireside tonight!  Hope you can find to get out and enjoy nature too and perhaps try this delicious dinner.  Cheers - Millie 

THREE SISTERS STEW  -  Serves 8

Modified from recipe on NY Times Cooking that was originally adapted from cookbook: A Taste of Wyoming: Favorite Recipes from the Cowboy State, By Pamela Sinclair

I tweaked it further to create a delicious stew for a wintery night; serve with warm tortillas or cornbread.  Added condiments on the table to build your bowl upon: sour cream, grated cheddar cheese, thin sliced red cabbage, thin sliced radish and lime wedges. 

INGREDIENTS

    •    3/4 - 1 pound trimmed pork loin, cut into 1-inch cubes

    •    2 teaspoon ground cumin

    •    Kosher salt, as needed

    •    Black pepper, as needed

    •    2 tablespoons canola oil

    •    1 large yellow onion, diced

    •    5 garlic cloves, minced

    •    4 cups chicken stock, low- sodium ( I used unsalted vegetable stock) 

    .        1/2 peeled butternut squash, 1-1 .5” cubes, about 1 1/2 c - 2c

  .        1 can (15-20 oz size) white hominy, drained

•    1 (15-ounce) can pinto beans, drained

•    1 (15-ounce) can black beans, drained

    •    1 (14 1/2-ounce) can chopped tomatoes; use Rotele with chiles if you can or mexican style tomatoes and chop as needed

    •    1 (15-oz) can corn kernels, drained 

    •    1 (4-ounce) can roasted green chiles (or jalepenos if you like it spicy!) 

    •    ½ bunch fresh cilantro, roughly chopped  

  • Optional ( but recommended!):  1/3 c   1/2 & 1/2 for creamier base 

PREPARATION

    1    Season pork with cumin, salt and pepper. Set aside. Peel & chop squash & onion and open and drain cans.  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.

    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.

    3    Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add 1-2 tsp cornstarch slurry if needed to thicken.  Add cilantro and 1/2 & 1/2 if using, and season to taste with salt and pepper.  Serve with guests adding condiments to their bowls. 

Waiting to go snowshoeing 

Waiting to go snowshoeing