Pork & Squash Stew With Chiles
June 03, 2017
"I've been thinking about trying this recipe on my crock pot. Like all stews, it tastes better from one day to another."
- Serving Size: 1 (499.4 g)
- Calories 541.1
- Total Fat - 21.7 g
- Saturated Fat - 7.2 g
- Cholesterol - 109.8 mg
- Sodium - 1977.7 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 3 g
- Sugars - 8.4 g
- Protein - 49.4 g
- Calcium - 125.1 mg
- Iron - 3.3 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.3 mg
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.
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
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.
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.
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.
Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30–35 minutes; season with salt and pepper.
Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
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.
Tips & Variations
No special items needed.