Pork and Squash Stew with Chiles

Name: Pork and Squash Stew with Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes; 6 servings Freshly ground black pepper; 1 kilograms boneless pork shoulder (Boston butt), cut into 2 pieces; 1 sprig Cilantro (for serving); 1 delicata squash, seeds removed, cut into 1/2-thick slices; 10 garlic cloves, finely chopped, divided; 1 Tbsp ground coriander; 6 dried New Mexico or guajillo chiles; 1 Tbsp kosher salt, plus more; 59 milliliters fresh lime juice; 4 sprigs oregano; 118 milliliters raw shelled pumpkin seeds; 1 smalls red onion, thinly sliced; 2 Tbsps vegetable oil; 2 larges yellow onions, cut into 1/8-thick wedges, divided

Need It can be enjoyed any time, but it is especially good for Autumn. If you have chiles de árbol, vegetable oil, ground coriander, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine pork, coriander, half of garlic, and1 tablespoon salt in a large bowl; season withpepper and toss. Cover; chill at least 4 hours.

Ingredients you will need

Coriander

Garlic

Pork

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Pumpkin

Toast

Equipment you will use

Baking Sheet

Oven

Toast chiles on clean baking sheet untilslightly darkened, about 5 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Baking Sheet

Let coolslightly, then remove stems, and seeds, if youprefer less heat.

Ingredients you will need

Seeds

Place chiles, half of yellowonion, remaining garlic, and 1 cup hot waterin a blender; let sit 10 minutes to soften chiles.Blend until smooth; set chile purée aside.

Ingredients you will need

Chili Pepper

Garlic

Equipment you will use

Blender

Heat oil in a large Dutch oven overmedium-high heat. Working in batches,cook pork, turning occasionally, untilbrowned, 8–10 minutes; transfer to a plate.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Dutch Oven

Pour off fat from pot. Cook chile puréein pot over medium-high heat, stirringoccasionally, until reduced by half, 8–10minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Pot

Add pork, oregano, remaining yellowonion, and 10 cups water to pot; season withsalt and pepper. Bring to a boil, reduce heat,and simmer, partially covered, skimming occasionally,until pork is very tender, 3–3 1/2 hours.

Ingredients you will need

Oregano