90 minutes
A hearty and nutritious stew featuring the traditional Native American trio of corn, beans, and squash, with added savory pork.
Pork Loin, trimmed and cut into 1-inch cubes
0 lb
teaspoons
pinches
to taste
tablespoons
Yellow Onion, diced
each
Garlic, minced
cloves
Chicken Stock, low-sodium
cups
Yellow Squash, diced
each
Pinto Beans, drained
0 oz
Black Beans, drained
0 oz
Chopped Tomatoes, canned
0 oz
Corn Kernels, fresh or frozen
cups
Roasted Green Chiles
cups
Fresh Cilantro, roughly chopped
bunch
1. Sear the Pork
Season the pork loin cubes with ground cumin, kosher salt, and black pepper. Heat canola oil in a Dutch oven over medium-high heat and sear the pork cubes until golden brown on all sides, about 5 to 6 minutes per batch.
2. Cook Onion and Garlic
Reduce heat to medium and add diced yellow onion to the pot. Cook until the onion is translucent and slightly golden, about 5 to 7 minutes. Add minced garlic and cook for another 2 to 3 minutes until fragrant.
3. Simmer with Stock and Squash
Reintroduce the pork to the pot along with chicken stock and diced yellow squash. Simmer for about 30 minutes, allowing the squash to soften and sweeten the stew.
4. Add Beans, Tomatoes, Corn, and Chiles
To the pot, add drained pinto beans, black beans, chopped tomatoes, corn kernels, and roasted green chiles. Stir and let simmer for another 40 minutes.
5. Finish with Cilantro
Just before serving, stir in roughly chopped fresh cilantro. Adjust seasoning with more salt and pepper if needed.
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