Apache Stew Recipes

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THREE SISTERS STEW



Three Sisters Stew image

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

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-ounce) can roasted green chiles (1/2 cup)
1/2 bunch fresh cilantro, roughly chopped

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

APACHE STEW



Apache Stew image

Make and share this Apache Stew recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

2 red bell peppers
2 carrots, sliced
5 green anaheim chilies
3 cups cooked indian hominy
1/4 cup sunflower oil
8 cups water
1 lb venison, cut into 1 1/2 inch
1 1/2 teaspoons salt
1 onion, diced
1 teaspoon white pepper
3 garlic cloves, finely
1 cup tumbleweed greens

Steps:

  • Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
  • Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
  • Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
  • Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
  • Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
  • Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.

Nutrition Facts : Calories 328.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 76.2, Sodium 971.8, Carbohydrate 26.7, Fiber 5.3, Sugar 8.2, Protein 24

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