Pork and Squash Stew with Chillies

Ingredients for Pork and Squash Stew with Chillies

• 1.4kg 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

• 70g raw shelled pumpkin seeds

• 6 dried New Mexico or guajillo chillies

• 2 chillies de árbol or 1/2 teaspoons 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 450g ), 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

• Coriander sprigs (for serving)

How to make Pork and Squash Stew with Chillies

Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.

Preheat oven to 177°C. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.

Toast chillies on clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chillies, half of yellow onion, remaining garlic, and 240ml hot water in a blender; let sit 10 minutes to soften chillies. Blend until smooth; set chilli 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 chilli purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8–10 minutes. Add pork, oregano, remaining yellow onion, and 2400ml 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, 3–3 1/2 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, coriander, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.