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1
Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss.
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2
Cover; chill at least 4 hours.
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3
Preheat oven to 350F Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
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4
Toast chiles on clean baking sheet until slightly darkened, about 5 minutes.
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5
Let cool slightly, then remove stems, and seeds, if you prefer less heat.
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6
Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles.
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7
Blend until smooth; set chile puree aside.
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8
Heat oil in a large Dutch oven over medium-high heat.
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9
Working in batches, cook pork, turning occasionally, until browned, 810 minutes; transfer to a plate.
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10
Pour off fat from pot.
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11
Cook chile puree in pot over medium-high heat, stirring occasionally, until reduced by half, 810 minutes.
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12
Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper.
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13
Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 33 1/2 hours.
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14
Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 3035 minutes; season with salt and pepper.
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15
Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
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16
Serve stew with red onion, cilantro, and reserved pumpkin seeds.
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17
DO AHEAD: Pork can be marinated 2 days ahead; keep chilled.
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18
Stew can be made 3 days ahead; let cool, then cover and chill.
