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.
Preheat oven to 350 degrees. Toast pumpkin seeds until golden on a cookie sheet, about 5 minutes. Set aside. Toast chilies on cookie sheet until slightly darkened, about 5 minutes. Let cool, then remove stems and seeds. Place chilies, half of yellow onion, remaining garlic, and 1 cup hot water in a blender. Let sit 10 minutes to soften chilies. Blend until smooth. Set chile purée aside.
Brown pork in Dutch oven, about 8-10 minutes; transfer to a plate. Drain fat from pot. Cook chile pure in pot on medium heat 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 occassionally 3 to 3-1/2 hours.
Add squash to stew and cook uncovered until pork is falling apart and squash is soft, 30-35 minutes. Season with salt & pepper.
Toss red onion and lime juice in a small bowl, let sit tossing occassionally, 30 minutes.
Serve stew with red onion, cilantro, and reserved pumpkin seeds.
From: "Bon Appetit", feb., 2014
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (22%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 166.9mg||4 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.9g|
|Protein 1.4g||2 %|
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Calories per serving: 55
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