Hibernating in your house with a bowl of this socializing
10 cloves garlic finely chopped, divided6 dried New Mexico or guajillo chiles2 large yellow onions, cut into ⅛”-thick wedges, divided1 delicata squash, seeds removed, cut into ½”-thick slicesCombine pork, coriander, half of garlic, and 1 Tbsp. salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.
Toast chiles on a clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.
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