Best Three Sisters Stew Recipes

THREE SISTERS STEW

Steps:

• Season pork with cumin, salt and pepper. 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.
• 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.
• Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

THREE SISTERS HARVEST STEW

Steps:

• In a large stew pot, heat the olive oil.
• Add the onion and stir to coat with oil.
• Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
• Simmer until squash is tender, then add chopped parsley and stir.
• Serve hot.
• I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

"THREE SISTERS" STEW

Steps:

• Preheat the oven to 400 degrees.
• Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
• If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

THREE SISTERS STEW

Steps:

• Preheat the oven to 375 degrees F.Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Serve in bowls.

THREE SISTERS STEW

Steps:

• Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don't burn the garlic!).
• Stir in all the remaining ingredients. Bring to a boil.
• Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.

THREE SISTERS STEW

Steps:

• 1. Drain the beans and rinse lightly. Fry your meat and drain well. Set aside.
• 2. Place all vegetables and meat in stewpot. Add tomatoes and tomato sauce. Add seasoning. Taste and add any more seasoning you need.
• 3. Add enough water or broth to cover. Then bring to a boil and turn heat down and simmer until tender. Serve with crackers, cornbread or fry bread.
• 4. You may use any kind of squash and bean or pea and the corn can be yellow or white. You can change the meat around to beef or it can remain vegetarian. However, pork is the traditional meat.
• 5. Notes: I have been using 1 can of Ro Tel mild tomatoes in place of 1 can of tomatoes. Second, I have some real finicky eaters that do not like some vegetables but to try to up the nutrition as well as flavor, I use V8 and a bit of Knorr caldo de pollo, a chicken bouillon. Everyone likes it very much. I also have been roasting fresh corn on the cob over the summer and roasting 4-5 ears extra and cutting that off the cob and using it.

THREE SISTERS HARVEST STEW

Steps:

• Heat 2 tablespoons water in a soup pot, add the onion and saute until tender. Add the garlic and jalapeno and continue to saute for an additional minute. Add remaining ingredients except spinach. Bring to a boil, reduce heat and simmer until all the vegetables are tender, about 25 minutes. Add additional vegetable broth if needed to adjust consistency. Stir in spinach and heat until wilted. Serve topped with toasted pumpkin seeds. In Native American mythology, squash, corn and beans are known as the "three sisters". Interplanting corn, beans and squash in the same mounds enhances their growth and was widespread among American Indian farming societies. Corn acts as a trellis for climbing beans, which nourish the soil with nitrogen, and squash vines shade the shallow corn and bean roots.

THREE SISTERS VEGETABLE STEW

Steps:

• Saute onions and garlic in a little bit of butter until translucent.
• Add corn and beans and heat thoroughly.
• Add peppers and squash and heat through.
• Add green onions, stir and remove from heat.
• Serve hot in warm tortillas and shredded cheese.

THREE SISTERS PORK CHILE STEW

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.

THREE SISTERS THANKSGIVING STEW

Steps:

• Season pork with cumin, salt and pepper. 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. 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. Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.