Updated: Apr 27, 2020
I got the idea for this stew after having a french version a few years ago, only it needs a bit more of a kick so I went south of the boarder with it. Sometimes I can find some of the veggies in this stew but you can easily swap out more common veggies if you can not find the ones listed below.
2 pounds of pork shoulder cut into about 1-inch cubes
2 pounds of Chayote squash, peeled, seeded and sliced - if you can not find this swap it out for potatoes
2 pounds of lime beans, I some time use green beans as well - you could use red or black beans but it is really about the green color that is needed in the stew
2 red onions, halved and sliced
4 cobs of corn sliced into 1-inch medallions
1 to 2 Jalapeno diced
3 sprigs of fresh oregano
2 sprigs of epazote
1 1/2 teaspoon of cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon black pepper corns
Salt and pepper to taste
This is really simple and is done in one pot.
In a large soup pot place pork and cover with water to about 1 inch above the meat. Add the cumin and mustard seeds and the pepper corns, bring to a boil then reduce to a simmer, cover and cook for about 1 1/2 hours or until meat is very tender. Skim off excess fat during the cooking process.
Once the meat is tender add the squash and beans and simmer for an additional 15 to 20 minutes or until squash and beans are tender. Now add the balance of the ingredients and simmer for 15 more minutes.
Serve with corn tortillas.
My photo of the dish was not great to post, so I am using one from Fine Cooking until I make the dish again and get a better photo