Pork and Squash Stew with Chiles

A hearty Mexican-inspired stew combining tender pork shoulder with kabocha and delicata squash, dried chiles, and aromatic spices. This rich and warming dish is topped with lime-pickled red onions, toasted pumpkin seeds, and fresh cilantro.

8 servings

9 hr 30 min

Published October 4, 2025

Ingredients

•3 pound boneless pork shoulder (Boston butt), cut into 2" pieces
•1 tablespoon ground coriander
•10 cloves garlic cloves, finely chopped, divided
•1 tablespoon kosher salt, plus more
•1 teaspoon Freshly ground black pepper
•½ cup raw shelled pumpkin seeds
•6 whole dried New Mexico or guajillo chiles
•2 whole chiles de árbol or 1/2 teaspoon crushed red pepper flakes
•2 large large yellow onions, cut into 1/8"-thick wedges, divided
•2 tablespoons vegetable oil
•4 sprigs sprigs oregano
•½ whole kabocha squash (about 1 pound), peeled, seeds removed, cut into 1" pieces
•1 whole delicata squash, seeds removed, cut into 1/2"-thick slices
•½ small small red onion, thinly sliced
•¼ cup fresh lime juice
•1 bunch Cilantro sprigs (for serving)

Cooking Instructions

1.
Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.
240 min
2.
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
5 min
3.
Toast chiles on clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.
15 min
4.
Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8-10 minutes; transfer to a plate.
30 min
5.
Pour off fat from pot. Cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8-10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 3-3 1/2 hours.
210 min
6.
Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30-35 minutes; season with salt and pepper.
35 min
7.
Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
30 min
8.
Serve stew with red onion, cilantro, and reserved pumpkin seeds.
5 min
9.
DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.

Ingredients

•3 pound boneless pork shoulder (Boston butt), cut into 2" pieces

•1 tablespoon ground coriander

•10 cloves garlic cloves, finely chopped, divided

•1 tablespoon kosher salt, plus more

•1 teaspoon Freshly ground black pepper

•½ cup raw shelled pumpkin seeds

•6 whole dried New Mexico or guajillo chiles

•2 whole chiles de árbol or 1/2 teaspoon crushed red pepper flakes

•2 large large yellow onions, cut into 1/8"-thick wedges, divided

•2 tablespoons vegetable oil

•4 sprigs sprigs oregano

•½ whole kabocha squash (about 1 pound), peeled, seeds removed, cut into 1" pieces

•1 whole delicata squash, seeds removed, cut into 1/2"-thick slices

•½ small small red onion, thinly sliced

•¼ cup fresh lime juice

•1 bunch Cilantro sprigs (for serving)

Cooking Instructions

Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.

240 min

Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.

5 min

Toast chiles on clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.

15 min

Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8-10 minutes; transfer to a plate.

30 min

Pour off fat from pot. Cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8-10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 3-3 1/2 hours.

210 min

Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30-35 minutes; season with salt and pepper.

35 min

Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.

30 min

Serve stew with red onion, cilantro, and reserved pumpkin seeds.

5 min

DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.