Pork and squash stew with chiles from The Bitten Word by Bon Appetit and Clay Dunn and Zach Patton

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Notes about this recipe

  • Eat Your Books

    Can substitute dried guajillo chiles for dried New Mexico chiles, and crushed red pepper flakes for chiles de arbol.

  • ellabee on February 05, 2014

    Advance prep: Pork must marinate at least four hours. I reduced specified quantity of water by more than half and still had to reduce liquid. Used guajillo and red pepper flakes. Best made in stages: Day 1: cut up pork, marinate. Make chile sauce. (Use Bayless procedure for toasting chiles rather than recipe's.) Day 2: Brown and braise. Remove meat & veg, store separately from braising liquid. Day 3: Defat and reduce liquid, recombine with meat and veg. Perfect side complement: avocado & grapefruit salad (old skool!) Note: might be best to use smashed or sliced garlic for marinade rather than chopped, both because aroma so powerful we had to marinate outside in a cooler to protect the fridge ingredients, and because it makes easier the vital task of removing any garlic clinging to the pork pieces before browning.

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