Pork & Squash Stew With Chiles

10m
Prep Time
4h
Cook Time
4h 10m
Ready In


"I've been thinking about trying this recipe on my crock pot. Like all stews, it tastes better from one day to another."

Original is 6 servings

Nutritional

  • 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

Step by Step Method

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 8

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

Step 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.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose pork shoulder that is well-marbled with fat for the best flavor.
  • For a milder flavor, remove the seeds from the chiles before blending them into the purée.

  • Instead of boneless pork shoulder, use boneless chicken thighs. This substitution will provide a lighter version of the stew, while still providing a good amount of flavor and protein.
  • Instead of pumpkin seeds, use sunflower seeds. This substitution will provide a slightly different flavor and texture, while still providing a good amount of crunch and nutrients.

Vegetarian Variation Substitute the pork with 3 pounds of sweet potatoes, cut into 2" pieces. Increase the amount of squash to 3 pounds and add 1 cup of cooked black beans.



Mexican-Style Rice: This fluffy, flavorful rice is the perfect accompaniment to the spicy, hearty flavors of the Pork & Squash Stew With Chiles. The savory combination of onion, garlic, and tomato make this a tasty side dish that will bring out the best in the stew.


Grilled Corn and Avocado Salad: This refreshing and light salad is the perfect complement to the spicy and hearty flavors of the Pork & Squash Stew With Chiles. The sweetness of the corn, the creaminess of the avocado, and the zing of the lime juice provide a delicious contrast to the stew. It's a great way to add some freshness and balance to the meal.




FAQ

Q: How long should I simmer the stew for?

A: Simmer the stew, partially covered and skimming occasionally, until the pork is very tender, which should take about 3-3.5 hours.



Q: What ingredients are needed for this stew?

A: You will need pork shoulder, onion, garlic, carrots, celery, potatoes, tomato paste, bay leaves, thyme, and beef broth.

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Fun facts:

The dish of pork and squash stew with chiles is a classic Mexican dish that is often served in homes and restaurants in the country. It is believed to have originated in the early 19th century, during the time of the Mexican Revolution.

The famous Mexican singer and actress, Thalia, is known to be a big fan of this dish. She has even included pork and squash stew with chiles in her cookbook, Thalia's Kitchen, which features traditional Mexican recipes.