It's that time of the year when I start craving stews. I'm feeling that chill in the breeze that is a sure sign that colder times are headed my way. Fall and winter weather is perfect for curling up indoors with a warm bowl of stew. I love that stews are a hearty one dish meal, don't you? I'm always looking for more stew ideas and I just found a fantastic recipe for pork and squash stew with chiles that I'm sure will become a favorite.
This recipe calls for water instead of stock because it's made with pork shoulder and so many other delicious ingredients that it will create it's own flavorful broth. Yum! I love that it suggests using chile de árbol because I find that it imparts both a beautiful deep color and flavor to any dish I use it in. Another great thing about this recipe is that it uses squash. Squash during the fall and winter months seems like perfection to me.
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Pork and Squash Stew with Chiles
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 árbol 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" pieces
1/2"-thick slices 1/2 small red onion, thinly sliced
1/4 cup fresh lime juice
Cilantro sprigs (for serving)
Directions
Get the full recipe directions at BonAppetite.com.
Image via BonAppetite.com
