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Pork and Squash Stew with Chiles

by Alison Roman
falldinnermake-ahead
Yield: 6 ServingsPrep: 4 hoursCook: 4–4½ hoursTotal: 8–8½ hours
Source: http://www.bonappetit.com/recipe/pork-squash-stew-chiles?mbid=social_20141012_33288147

Ingredients

produce
  • 1/4 cuplime juice(fresh)
  • cilantro(for serving)
  • 10 clovesgarlic(finely chopped, divided)
  • 2 largeyellow onions(cut into ⅛”-thick wedges, divided)
  • 4 sprigsoregano
  • 1/2kabocha squash(peeled, seeds removed, cut into 1” pieces)
  • 1delicata squash(seeds removed, cut into ½”-thick slices)
  • 1/2 smallred onion(thinly sliced)
protein
  • 3 poundsboneless pork shoulder(cut into 2” pieces)
pantry staple
  • 1 tablespoonground coriander
  • black pepper
  • 2 tablespoonvegetable oil
  • 1 tablespoonkosher salt
other
  • 1/2 cuppumpkin seeds(raw shelled)
  • 6New Mexico or guajillo chiles(dried)
  • 2chiles de árbol

Instructions

  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.
  9. Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.

My notes

Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.