THREE SISTERS PORK CHILE STEW

THREE SISTERS PORK CHILE STEW image

Provided by Patricia Harmon

Time 1h

Number Of Ingredients 19

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

Steps:

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.
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.
3. Add squash, beans and corn; cover and simmer for 15-20 minutes longer or until vegetables are cooked.
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.
5. Ladle into bowls. Top each with a dollop of sour cream and sprinkle chopped cilantro over each serving.