Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.