Pork and Squash Stew With Chiles

• 3 lbs boneless pork shoulder, cut into 2-inch pieces (Boston butt)
• 1 tablespoon ground coriander
• 10 garlic cloves, finely chopped, divided
• 1 tablespoon kosher salt, plus more
• fresh ground black pepper
• 12 cup raw shelled pumpkin seeds
• 6 dried red chilies (NuMex or guajillo)
• 2 chiles de arbol or 12 teaspoon crushed red pepper flakes
• 2 large yellow onions, cut into 1/8-inch-thick wedges, divided
• 2 tablespoons vegetable oil
• 4 sprigs oregano
• 12 kabocha squash, peeled, seeds removed, cut into 1-inch pieces (about 1 pound)
• 1 delicata squash, seeds removed, cut into 1/2-inch-thick slices
• 12 small red onion, thinly sliced
• 14 cup fresh lime juice
• fresh cilantro stem (for serving)

1. Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss.
2. Cover; chill at least 4 hours.
3. Preheat oven to 350F Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
4. Toast chiles on clean baking sheet until slightly darkened, about 5 minutes.
5. Let cool slightly, then remove stems, and seeds, if you prefer less heat.
6. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles.
7. Blend until smooth; set chile puree aside.
8. Heat oil in a large Dutch oven over medium-high heat.
9. Working in batches, cook pork, turning occasionally, until browned, 810 minutes; transfer to a plate.
10. Pour off fat from pot.
11. Cook chile puree in pot over medium-high heat, stirring occasionally, until reduced by half, 810 minutes.
12. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper.
13. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 33 1/2 hours.
14. Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 3035 minutes; season with salt and pepper.
15. Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
16. Serve stew with red onion, cilantro, and reserved pumpkin seeds.
17. DO AHEAD: Pork can be marinated 2 days ahead; keep chilled.
18. Stew can be made 3 days ahead; let cool, then cover and chill.

pork shoulder, ground coriander, garlic, kosher salt, fresh ground black pepper, pumpkin seeds, red chilies, arbol, yellow onions, vegetable oil, oregano, kabocha squash, red onion, lime juice, cilantro

Taken from www.food.com/recipe/pork-and-squash-stew-with-chiles-514130 (may not work)