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Pork & Squash Stew With Chiles

Here's how you make Pork & Squash Stew With Chiles
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  • Servings: 6
  • Prep: 10m
  • Cook: 4h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 pounds boneless pork shoulder (Boston butt, cut into 2” pieces)
  • 1 tablespoon ground coriander
  • 10 garlic cloves, finely chopped (divided)
  • 1 tablespoon kosher salt (plus more)
  • Freshly ground black pepper
  • 1/2 cup pumpkin seeds (raw, shelled)
  • 6 dried chiles (New Mexico or guajillo chiles)
  • 2 chiles de árbol (or 1/2 tsp. crushed red pepper flakes)
  • 2 yellow onions (divided, large onions, cut into 1/8”-thick wedges)
  • 2 tablespoons oil (vegetable oil)
  • 4 sprigs oregano
  • 1 pound squash (1/2 kabocha squash, peeled, seeds removed, cut into 1” pieces)
  • 1 to 2 pound squash (delicata squash, seeds removed, cut into 1/2”-thick slices)
  • 2 ounces red onion (1/2 small onion, thinly sliced)
  • 1/4 cup fresh lime juice
  • Cilantro sprigs (for serving)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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