Three Sisters Stew
Serving Size:4|Prep Time:15minutes|Cook Time:30minutes
Directions
  1. Place the oil in a large soup pot over medium-high heat.
  2. Add the squash and cook, stirring regularly and turning the pieces to cook without browning for about 3 – 4 minutes.
  3. Add the green beans and water, bringing to a full boil. Lower the heat to medium-low and simmer for 2 – 3 minutes.
  4. Add the white hominy, cooked dried beans epazote, salsa verde and salsa roja. Cook until the squash is tender and the flavors are developed and fully incorporated. About 15 – 20 minutes.
Chef’s Narrative
Full of fall harvest flavors, this stew is hearty, simple and full of your favorite vegetables and beans. The recipe is rooted in Latin American cuisine, but easily individualized to incorporate local produce.  
Recipe Substitutions
Substitute any hard rind winter type squash for the Acorn squash, lima beans or fresh fava beans (throw fresh beans in at the same time you add the fresh green beans). Fresh corn and dried blue hominy are great in this dish. To ensure recipe is free of soy and wheat, purchase canned sauces produced in a facility free of these food allergens.
Ingredients
  • 1teaspooncanola oil
  • 1acorn squashpeeled, seeded, sliced and cut into 8 wedges, then halved lengthwise, 16 pieces total
  • 1/2poundfresh string beansany color or shape, strung
  • 2cupswater
  • 2Roma tomatoesstemmed, halved crosswise
  • 1freshpoblano chilestemmed, seeded and cut into four pieces
  • 2cupswhite hominyfully cooked and drained
  • 2cupsChristmas Lima Beansalso called chestnut lima, cooked and drained
  • 2tablespoonsfresh epazoteor substitute 1 tablespoon fresh oregano and 1 teaspoon ground corriander
  • 14 ounce cansalsa verde
  • 14 ounce canred chile sauceor enchilada sauce or salsa roja
  • 1/4teaspoonsalt
  • 1/4teaspoonfreshly ground black pepper
AllergensSoy, Wheat (only if canned sauces have it listed or may contain)