This is meal #3 from my pork butt roast. My second meal was a pureed roasted vegetable soup with thinly sliced pork on a bun with barbecue sauce.
Pork and squash are a good match. It has a TexMex feel about it with chilis and pepitas. The family will never think this is leftovers.
Guajillo and pasilla peppers are not hot. They are considered medium on the Scoville scale. Add a hot chili pepper such as a serrano, aleppo or habenero if you like spicy food.
Pork and Squash Chili
2 dried quajillo chilis
1 dried pastilla chili
1/4 c. pepitas (pumpkin seeds)
2 c. cubed cooked pork butt roast
1/2 butternut squash, peeled and sliced
2 tbsp. vegetable oil
1 tsp. sea salt
1 tsp. ground cumin
grating of black pepper
1 clove garlic
2 c. hot water
1 onion, roughly chopped
Preheat oven to 350F with cast iron skillet inside.
Toast pepitas in skillet in oven and set aside. Toast dried peppers, seeds and stem removed. Add toasted peppers, salt, cumin, garlic, 1/4 c. of the chopped onion to blender. Add hot water and let sit for 10 minutes. Puree.
Add vegetable oil to skillet. Add onions and squash and place in preheated oven for about 10 minutes to start cooking. Add cubed pork and pureed chili sauce. Return to oven until the squash is tender. Serve garnished with toasted pepitas.