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 1/2"-thick slices
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh lime juice
• Cilantro sprigs (for serving)

Instructions

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. Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
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. 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. 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. 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. Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
8. Serve stew with red onion, cilantro, and reserved pumpkin seeds.
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.