Pork Stew with Squash and Chilies


  • 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 olive oil
  • 4 sprigs oregano
  • 1 lb winter squash (pumpkin-type like butternut, acorn, kabocha), 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)


  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.

DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens