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Three Sisters Stew

A traditional Native American stew using the three vegetables that support and sustain each other.

Course: dinner, Main Course
Cuisine: American Indian, Indigenous, Native American
Keyword: corn, galic, golden mushroom soup, green beans, potatoes, pumpkin, stew
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1 cup cubed, peeled fresh pumpkin
  • 1 cup chopped, smoked pork belly (optional)
  • 1 cup fresh, raw corn kernals (about 1 large ear)
  • 1 cup fresh green beans, trimmed and cut into one to two inche pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed and chopped
  • 1 medium potatoes, cubed
  • 3 cups chicken or vegetable stock
  • 1 tablespoon flour
  • 1 tablespoon melted butter
  • salt and pepper to taste
Instructions

  1. Start by peeling and cubing a fresh pumpkin (the traditional squash). Save the seeds - they make a tasty snack when toasted!

  2. Melt the butter in a heavy kettle and gently sauté the pumpkin about 10 minutes.

  3. Add the corn, green beans, potatoes, onion and garlic. Give it a gentle stir, then add the broth and pork belly.

  4. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes. Make sure the pumpkin and potatoes are tender. If they aren't continue to simmer until they are.

  5. Mix the flour with the melted butter, then add to the pot, stirring until it's fully mixed in.

  6. Simmer for about 15 to 20 minutes, or until the stew is thickened.

  7. Add salt and pepper to taste and serve with Indian fry bread. 

Recipe Notes

 

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