Pork and Squash Stew with Chiles

Ingredients

• 2  pepper red crushed
• 6 servings pepper black freshly ground
• 3 pound pork shoulder boneless cut into 2" pieces (Boston butt)
• 1 sprigs cilantro leaves (for serving)
• 1  delicata squash seeds removed, cut into 1/2"-thick slices
• 10  garlic clove divided finely chopped
• 1 tablespoon ground coriander 
• 6  guajillo chiles* dried
• 1 tablespoon kosher salt plus more
• 0.3 cup juice of lime fresh
• 4 sprigs oregano 
• 0.5 cup pumpkin seeds raw shelled
• 0.5 small onion red thinly sliced
• 2 tablespoons vegetable oil 
• 2 large onion yellow divided cut into 1/8"-thick wedges,

Equipment

• bowl
• baking sheet
• oven
• pot
• blender
• dutch oven

Directions

1. Combine pork, coriander, half of garlic, and1 tablespoon salt in a large bowl; season withpepper and toss. Cover; chill at least 4 hours.
2. Preheat oven to 350°F. Toast pumpkin seedson a rimmed baking sheet, tossing occasionally,until golden, about 5 minutes; set aside.
3. Toast chiles on clean baking sheet untilslightly darkened, about 5 minutes.
4. Let coolslightly, then remove stems, and seeds, if youprefer less heat.
5. Place chiles, half of yellowonion, remaining garlic, and 1 cup hot waterin a blender; let sit 10 minutes to soften chiles.Blend until smooth; set chile purée aside.
6. Heat oil in a large Dutch oven overmedium-high heat. Working in batches,cook pork, turning occasionally, untilbrowned, 8–10 minutes; transfer to a plate.
7. Pour off fat from pot. Cook chile puréein pot over medium-high heat, stirringoccasionally, until reduced by half, 8–10minutes.
8. Add pork, oregano, remaining yellowonion, and 10 cups water to pot; season withsalt and pepper. Bring to a boil, reduce heat,and simmer, partially covered, skimming occasionally,until pork is very tender, 3–3 1/2 hours.
9. Add squash to stew and cook, uncovered,until pork is falling apart and squash is soft,30–35 minutes; season with salt and pepper.
10. Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
11. Serve stew with red onion, cilantro, and reserved pumpkin seeds.
12. DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.