Pork and Squash Stew Recipe

• 3 pounds pork shoulder excess fat trimmed, boneless
• kosher salt
• black pepper freshly ground
• 2 tablespoons vegetable oil
• 1 onion chopped
• 6 garlic cloves, finely chopped
• 2 tablespoons chile powder
• 2 teaspoons cumin ground
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes crushed
• 6 cups water
• 1 teaspoon oregano preferably Mexican variety
• 1 delicata squash seeds removed, cut into 1/2 inch-thick slices
• 1 pound red kuri squash peeled and cubed
• 2 teaspoons red wine vinegar plus more to taste
• 1/2 red onion thinly sliced
• 1/2 teaspoon sugar
• 1/4 cup lime juice from 2 - 3 limes

Roasted and salted pepitas, for serving

Cilantro leaves, for serving