Soup: USA – Southwestern United States (Pueblo/Navajo influence) – Three Sisters Stew

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) lard or sunflower oil
- 1 medium onion, approx. 6 oz (170 g), chopped
- 2 cloves garlic, minced
- 2 roasted green chiles (Hatch or anaheim), approx. 4 oz (115 g) total, peeled and chopped
- 1 1/2 cups (300 g) cooked pinto or black beans (from about 1/2 cup dried)
- 2 cups (330 g) roasted or fresh corn kernels
- 3 cups (450 g) diced summer squash or calabacitas-style squash
- 6 cups (1.4 L) water or light vegetable broth
- 1/2 cup (60 g) masa harina mixed with 3/4 cup (180 ml) warm water to make a slurry
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) chopped cilantro or chives for garnish

Instructions

1. Heat lard or oil in a large pot over medium heat. Sauté the onion until soft, 5–6 minutes; add garlic and cook 30 seconds.
2. Add roasted chiles, cooked beans, corn, diced squash, cumin, and water or broth. Bring to a simmer.
3. Simmer gently until squash is tender, about 20–25 minutes.
4. Whisk the masa harina slurry until smooth and slowly stir into the simmering pot to thicken; cook 5–10 minutes more to remove raw masa flavor and reach desired stew-like texture.
5. Season with salt and pepper. Serve hot topped with chopped cilantro or chives and warm corn bread or frybread if desired.