Ingredients
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
8oz fresh diced jalapeños
½ bunch fresh cilantro, roughly chopped
Directions
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.