Name: Pork and Squash Stew with Chiles
Yield: Makes 6 servings
Ingredients: 3 pound 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 raw shelled pumpkin seeds; 6 dried New Mexico or guajillo chiles; 2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes; 2 large yellow onions, cut into 1/8"-thick wedges, divided; 2 tablespoons vegetable oil; 4 sprigs oregano; 1/2 kabocha squash (about 1 pound), peeled, seeds removed, cut into 1" pieces; 1 delicata squash, seeds removed, cut into 1/2"-thick slices; 1/2 small red onion, thinly sliced; 1/4 cup fresh lime juice; Cilantro sprigs (for serving)

Pork and Squash Stew with ChilesDitte Isager

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Recipe notes

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