1delicata squash, seeds removed, cut into 1/2 inch-thick slices
1poundpeeled and cubed squash, I used red kuri here
2teaspoonsred wine vinegar, plus more to taste
1/2red onion, thinly sliced
1/2teaspoonsugar
1/4cuplime juice (from 2 – 3 limes)
Roasted and salted pepitas, for serving
Cilantro leaves, for serving
Instructions
Cut pork shoulder into 1 1/2 to 2-inch cubes. Season generously with kosher salt and black pepper. Warm oil in a large cast-iron pot over medium-high heat.. Brown pork in batches, making sure you don't crowd the pan. Browning just 2 sides is sufficient, and transfer to a plate when finished. This should take 8 to 10 minutes per batch.
Add onion and garlic to the hot oil with a pinch of salt, and cook, stirring occasionally, until tender and fragrant (4 to 5 minutes). Stir in chile powder, cumin, coriander and red pepper flakes, and cook for 1 minute. Stir in the water, oregano, 2 teaspoons salt, 1/2 teaspoon black pepper and browned pork. Bring the mixture to a boil, then take off the heat and transfer the contents to a slow cooker. Cook on low for 4 hours. Stir in the squash and red wine vinegar, and continue cooking until both the pork and the squash are tender (about 2 hours longer). Season to taste with additional salt and red wine vinegar.
While the stew is cooking, add red onion, sugar, 1/2 teaspoon salt and lime juice to a medium bowl, stirring to combine. Let sit for 30 minutes, stirring occasionally. Cover and store in the refrigerator until ready to use.
To serve, ladle soup into a bowl, then top with pickled onions, pepitas and cilantro leaves.
Notes
* I used 1 tablespoon of ground New Mexican chile and 1 tablespoon ground ancho chile here, but use whatever you've got on hand.