Pork and Squash Stew with Chiles

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

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Ingredients

• 3 pounds boneless pork shoulder (Boston butt), cut into 2” pieces
• 1 tablespoon ground coriander
• 10 cloves garlic finely chopped, divided
• 1 tablespoon kosher salt, plus more
• Freshly ground black pepper
• ½ cup raw shelled pumpkin seeds
• 6 dried New Mexico or guajillo chiles
• 2 chiles de árbol or ½ tsp. crushed red pepper flakes
• 2 large yellow onions, cut into ⅛”-thick wedges, divided
• 2 tablespoons vegetable oil
• 4 sprigs oregano
• ½ kabocha squash (about 1 lb.), peeled, seeds removed, cut into 1” pieces
• 1 delicata squash, seeds removed, cut into ½”-thick slices
• ½ small red onion, thinly sliced
• ¼ cup fresh lime juice
• Cilantro sprigs (for serving)

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Preparation

1. Combine pork, coriander, half of garlic, and 1 Tbsp. salt in a large bowl; season with pepper and toss.

   Cover; chill at least 4 hours.

2. Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until

   golden, about 5 minutes; set aside.

3. Toast chiles on a 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.

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.

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, 3–3½ hours.

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.

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

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

Do Ahead:

Pork can be marinated 2 days ahead; keep chilled.

Stew can be made 3 days ahead; let cool, then cover and chill.

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This Recipe Can Be Seen Here

bon appetit