Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a dry pan over medium heat, toast 4 dried ancho chiles and 2 dried guajillo chiles for 2-3 minutes until fragrant, then soak them in 2 cups of hot water for 20 minutes until softened.

2. 2

   Sear 1.5 pounds of boneless pork shoulder cubes in 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until browned on all sides, then remove the pork and set aside.

3. 3

   Drain the rehydrated chiles and blend them with 3 halved ripe Roma tomatoes, 0.5 roughly chopped yellow onion, 3 peeled garlic cloves, 1 teaspoon of ground cumin, 0.5 teaspoon of dried Mexican oregano, 0.25 cup of fresh orange juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until a smooth sauce forms.

4. 4

   Pour the chili sauce into the Dutch oven and simmer for 5 minutes, scraping up any browned bits from the bottom.

5. 5

   Return the seared pork to the Dutch oven, add 3 cups of chicken broth, and bring the mixture to a gentle simmer, then cover and braise for 1 hour and 30 minutes.

6. 6

   Stir in 1 large butternut squash, cut into 1-inch cubes, cover again, and continue to braise for an additional 45 minutes to 1 hour, or until the pork is very tender and the squash is soft.

7. 7

   Taste and adjust seasoning as needed, then let the Puerco Enchilado con Calabaza Estofada rest for 10 minutes before serving.