Pork And Squash Stew With Chiles - cooking recipe

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 arbol 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)
Preparation
    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 350\u00b0F. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
    Toast chiles on 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 puree 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 chile puree 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, 3-3 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, cilantro, and reserved pumpkin seeds.
    DO AHEAD:

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