Aired February 28, 2014
4 ancho chiles, seeds and stems removed
3 cups chicken stock
2 teaspoons each coriander, cumin and fennel seed (you can use ground but toasting the seeds and grinding them yourself will give more nutty, smoky flavor)
2 tablespoons canola or olive oil
3 pounds pork shoulder/butt, cut into 2-inch cubes
Kosher salt and pepper
2 onions, chopped
6 cloves garlic, sliced
2 pounds kabocha or butternut squash, peeled and cut into 2-inch pieces
1 tablespoon honey
Toasted pepitas, lime-pickled onions and/or cilantro leaves, for topping
Preheat oven to 325°F.
Place anchos in a pot with the stock and bring to simmer to soften peppers. Purée and reserve.
Toast seeds, if using, and grind in spice mill.
Bring meat to room temperature and pat dry; season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown meat in batches and remove. Add onions, garlic and ground spices, and partially cover pot. Soften onions, 7-8 minutes, then add pepper purée, pork, squash and honey, and stir. Cover and transfer to oven. Roast stew 75-90 minutes until pork is very tender. Serve stew in shallow bowls with garnishes of choice.