
Mexican Braised Pork with Pumpkin
Ingredients
Corn oil
2 tbsp(s)
Uncooked lean pork tenderloin
1½ pound(s), cut into 2-inch pieces
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch, or to taste
Uncooked onion(s)
1 medium, white, sliced into 1/2-inch-thick slices
Canned chicken broth
1 cup(s)
Fresh orange juice
⅓ cup(s), freshly squeezed from 1 orange
Fresh thyme
⅛ tsp(s), use 2 sprigs
Bay leaf
2 leaf/leaves
Sea salt
7¼ gm, divided
Uncooked winter squash
3 pound(s), use a 3 lb pumpkin
Dried ancho pepper(s)
1 pepper(s), large, seeded, soaked in hot water until soft
Sun-dried hot chile pepper(s)
2 item(s), such as small arbols, seeded, soaked in hot water until soft
Uncooked onion(s)
1 small, chopped
Garlic clove(s)
2 clove(s), large, chopped
Cumin seeds
½ tsp(s)
Black pepper
¼ pinch, or to taste
Roasted pumpkin seed kernels
2 tbsp(s), (unhulled), toasted