Pork and Squash Stew with Chiles

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. 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. 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. 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. 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. 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. 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. 7.

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

   30 min

8. 8.

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

   5 min

9. 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.