Pork in guava and mulato chile stew with cilantro-lime rice and roasted squash

Instructions

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   1. Preheat the oven to 425°F / 220°C. On a sheet pan, toss the squash and red onion with 1 tablespoon vegetable oil, 1/2 teaspoon salt, the dried oregano, and a pinch of black pepper. Roast for 25 to 30 minutes at 425°F / 220°C, stirring halfway through, until the squash is browned and tender.

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   2. Meanwhile, season the pork loin with 1 teaspoon salt, the black pepper, and the ground cumin.

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   3. Place the dried mulato chile in a bowl with the hot water and let it soak for 10 minutes. Then blend it with the crushed tomato, guava paste, apple cider vinegar, and 1/2 cup of the chicken broth or water until smooth.

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   4. Heat 1 tablespoon vegetable oil in a wide pot over medium-high heat. Brown the pork in 2 batches for 2 to 3 minutes per side. Remove and set aside.

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   5. In the same pot, reduce to medium heat and cook the white onion for 3 minutes. Add the garlic and cook 30 seconds more. Carefully pour in the mulato-guava sauce and cook for 2 minutes, stirring.

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   6. Return the pork to the pot. Add the remaining chicken broth or water, the bay leaves, and 1 tablespoon lime juice. Once gently boiling, partially cover and cook over low heat for 25 minutes, until the pork is tender and the sauce thickens.

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   7. For the rice, place the long-grain white rice, water, 1/2 teaspoon salt, and lime zest in a saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes. Turn off the heat and let rest for 5 minutes. Fluff with a fork and mix in half of the fresh cilantro and the remaining 1 tablespoon lime juice.

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   8. Remove the bay leaves from the stew and adjust salt if needed. Serve the cilantro-lime rice as the base, top with the pork and its sauce, and finish with the roasted squash, red onion, and the remaining fresh cilantro over the top.