GREEN CHILI PORK STEW
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the broiler and line a baking sheet with foil.
- Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
- Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
- Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
- Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
- Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
- If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
- To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
- To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
- Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
- Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.
THREE SISTERS STEW
Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.
Yield serves 4
Number Of Ingredients 18
Steps:
- Combine the beans, water, and tomato sauce in the slow cooker.
- Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.
- Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.
- Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.
- Serve hot, garnished with the cilantro and sour cream.
THREE SISTERS STEW
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams
THREE SISTER'S STEW
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Medium dice half of the squash and puree the other half. In a large saute set over medium high heat, cook the onions until translucent, then add the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper. Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 minutes at 350 degrees. Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top. Return to oven to melt the cheese. Serve hot from the oven.;
"THREE SISTERS" STEW
I was looking for vegetarian main dishes for Thanksgiving and found this one. I haven't made it yet but it looks delicious.
Provided by Ingen
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
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 HARVEST STEW
This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.
Provided by Kitsune
Categories Stew
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
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
Make and share this Three Sisters Stew recipe from Food.com.
Provided by dicentra
Categories Vegan
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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