INGREDIENTS
3 pounds boneless pork shoulder (Boston butt), cut into 2” pieces
1 tablespoon ground coriander
10 cloves garlic finely chopped, divided
1 tablespoon kosher salt, plus more
Freshly ground black pepper
½ cup raw shelled pumpkin seeds
6 dried New Mexico or guajillo chiles
2 chiles de árbol or ½ tsp. crushed red pepper flakes
2 large yellow onions, cut into ⅛”-thick wedges, divided
2 tablespoons vegetable oil
4 sprigs oregano
½ kabocha squash (about 1 lb.), peeled, seeds removed, cut into 1” pieces
1 delicata squash, seeds removed, cut into ½”-thick slices
½ small red onion, thinly sliced
¼ cup fresh lime juice
Cilantro sprigs (for serving)