Three Sisters Stew

• 1 pound trimmed pork loin, cut into 1-inch cubes
  1 teaspoon ground cumin
   Kosher salt, as needed
   Black pepper, as needed
  2 tablespoons neutral oil, such as canola
  1 large yellow onion, diced
  3 garlic cloves, minced
  4 cups turkey or chicken stock, preferably homemade or low-sodium
  1 medium yellow squash, diced
  1 (15-ounce) can pinto beans, drained
  1 (15-ounce) can black beans, drained
  1 (14 1/2-ounce) can chopped tomatoes
  2 cups fresh or frozen corn kernels
  1 (4-ounc) can roasted green chiles (1/2 cup)
  ½ bunch fresh cilantro, roughly chopped
  Preparation: 
  1.    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.
  2.    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.
  3.    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.
  
  
  Adapted from “A Taste of Wyoming: Favorite Recipes From the Cowboy State,” by Pamela Sinclair, via the New York Times, here.