Three Sister’s Stew

The trinity of corn, beans and squash were called the Three Sisters, and formed the basis of much cuisine in early American plains life.  Sam Sifton of the New York Times tells us that many in Wyoming would honor Thanksgiving with a Three Sisters stew that included what game was hunted at the time.

Here in my version, I use pork, which is quite common, along with butternut squash instead of fresh summer squash.  The result is a hearty, rich, thick stew, that stands up to any crisp fall day.
Spice Mix:
1 tsp ground coriander
2 tsp ground cumin
2 tsp Pimenton, Smoked Spanish paprika
1 tsp red pepper flakes
2 tsp salt

3 lb boneless Boston Pork Butt, cut into 1-1/2 inch cubes
3 Tbsp canola oil for browning the meat in 3 batches

1 large Vidalia sweet onion, diced, about 1-1/2 cups
2 cups corn kernels cut from 2 cobs, or frozen kernels
1 red pepper, diced
3-5 cloves garlic (I’m serious, use 5)

6 cups broth
1 14-oz can petite diced tomatoes

1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1-1/2 lb butternut squash, cubed 1/2-inch, about 4 cups

Mix the spice mix ingredients together in a small bowl.

Mix together with the pork in a large bowl and allow to marinate for about an hour.

Heat a tablespoon of the oil in a deep Dutch oven or pot. Brown the pork cubes, in about 3 batches, until brown on all sides. Allow good air space between each cube to brown and crop-up nicely - otherwise you will just boil the meat.

Add a bit more oil for each batch as needed. Set each well-browned batch aside in a bowl.

In the same pot, sauté the onion, corn and pepper in a splash of canola oil for about 10 minutes, until the veggies are softened and beginning to brown.

Add the garlic and cook another 2 minutes. Salt and pepper generously, to taste. Return the pork to the pot.

Add the broth and tomatoes, bring to a boil, stir and reduce to a simmer. Cover and cook for about 45 minutes.

In the meantime, brown the butternut squash over medium-high heat in a splash of canola oil. I like to use a non-stick skillet for this. Cook until the squash just begins to brown.

Don’t cook on too low a heat or the squash will be completely soft when finally brown - the squash will soften in the stew. Set aside when browned.

After 45 minutes of cooking, add the beans and the squash to the stew.

Adjust the consistency with water if necessary. Cook another 30-45 minutes, to blend in the squash flavors. Again adjust with water if necessary and adjust seasoning. Check the pork to make sure it flakes easily and is completely softened.

Serve in bowls garnished with fresh cilantro. Serves 6-8.