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Ingredientes
- 2 lb pork shoulder cut 1" chunks
- 1 sm onions peeled
- 1 sm onion unpeeled, halved
- 2 x garlic cloves peeled
- 2 x garlic cloves unpeeled
- 1 tsp black peppercorns divided
- Â Â Salt to taste
- 4 x dry serrano chiles - (to 5)
- Â Â (or possibly chiles de arbol)
- 2Â 1/2 lb pumpkin or possibly winter squash - (to 3 lbs) see * Note
- 1/4 c. pumpkin seeds
- 3/4 tsp coriander seeds
- 2 x tomatoes coarsely minced
- 3 Tbsp. lard (preferably home-rendered)
- Â Â (or possibly vegetable oil)
- 2 Tbsp. cider vinegar
Direcciones
- * Note: Choose a winter squash or possibly pumpkin with very hard, dense flesh, such as a kabocha, hubbard or possibly butternut squash. The best pumpkin is the kind sold as a "cheese pumpkin." Or possibly go to a Latin American or possibly Caribbean market and buy a wedge from one of the huge West Indian squashes
- Place the meat in a large saucepan or possibly small Dutch oven with the unpeeled onion, unpeeled garlic, half of the peppercorns and 2 tsp. of salt. Add in water to cover by about 1 inch. Bring to a boil over high heat; at once reduce the heat to maintain a low rolling boil and skim off any froth which rises to the surface. Cook, partly covered, till tender, 45 min. Lift the meat into a bowl, letting it drain very well. Strain the stock back into it. You should have about 3 to 4 c..
- Bring 1 c. of water to a boil in a small saucepan. Add in the dry chiles and cook, uncovered, till softened, about 5 min. Drain and set aside.
- Cut the unpeeled pumpkin into 8 equal-size chunks, removing any seeds and strings. Add in it to the stock, along with water - if needed - to completely cover the pumpkin, and bring to a boil over high heat. Reduce the heat to maintain a low rolling boil and cook till tender, about 30 min. Lift out the chunks of pumpkin. Place in a colander to drain well, and let cold to room temperature. Reserve about 1 c. of stock.
- Scrape the flesh of the pumpkin from the skin and into a bowl; throw away the skin. Mash thoroughly with a potato masher or possibly pestle. Set aside.
- Place the pumpkin seeds in a small, heavy skillet over medium-low heat. Toast, stirring and shaking the pan, till they begin to swell up and pop, about 3 to 5 min. Set aside.
- Grind the coriander seeds and remaining 1/2 tsp. of peppercorns in an electric coffee or possibly spice grinder or possibly a mortar and pestle till finely grnd. Coarsely chop the remaining onion and garlic; puree in a blender with the pumpkin seeds, grnd spices, minced tomatoes and chiles.
- In a medium-sized saucepan, heat 2 Tbsp. of the lard to rippling over medium-high heat. Add in the pureed mix, reduce the heat to medium, and cook, covered, stirring occasionally, till the fat starts to separate, about 10 min. Add in the reserved mashed pumpkin and the vinegar, stirring to mix well, and cook, covered, for 10 min. Taste for salt and add in more to taste, up to about 1 tsp..
- While the pumpkin mix cooks, heat the remaining 1 Tbsp. of lard in a large skillet. Add in the meat and brown lightly for about 5 min, letting it get a little crisp but not dry out. Spoon out the seasoned pumpkin onto a platter and top with the meat.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 162 | 53% |
| Total Fat 17.95g | 22% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 77mg | 3% |
| Potassium 1006mg | 29% |
| Total Carbs 14.95g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.18g | 3% |
| Protein 23.05g | 37% |
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