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    You are in: Home / Recipes / Pork and Squash Stew With Chiles Recipe
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    Pork and Squash Stew With Chiles

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    Zeldaz's Note:

    Bon Appetit, February 2014. There's no need to heat the oven to toast the pepitas and the chiles, you could also do it on the cooktop in a dry skillet. We used a whole kabocha squash and skipped the delicata. A green salad and warm tortillas or corn muffins are all you need with this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Preheat oven to 350°F Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
    3. 3
      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 purée aside.
    4. 4
      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.
    5. 5
      Pour off fat from pot. Cook chile purée 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.
    6. 6
      Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30–35 minutes; season with salt and pepper.
    7. 7
      Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
    8. 8
      Serve stew with red onion, cilantro, and reserved pumpkin seeds.
    9. 9
      DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.

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    Ratings & Reviews:

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    Nutritional Facts for Pork and Squash Stew With Chiles

    Serving Size: 1 (361 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 727.4
     
    Calories from Fat 504
    69%
    Total Fat 56.0 g
    86%
    Saturated Fat 17.4 g
    87%
    Cholesterol 161.1 mg
    53%
    Sodium 1325.5 mg
    55%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 2.7 g
    11%
    Sugars 5.1 g
    20%
    Protein 43.0 g
    86%

    The following items or measurements are not included:

    chiles de arbol

    oregano

    kabocha squash

    delicata squash

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