Pre-heat the oven to 325°F.
Place the anchos in a pot with the stock and bring to a simmer to soften the peppers. Puree and reserve.
Toast the seeds, if using, and grind in a spice mill.
Bring the meat to room temperature and pat dry; season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove. Add the onions, garlic and ground spices, then partially cover the pot. Soften the onions, 7-8 minutes, then add the pepper puree, pork, squash and honey; stir. Cover and transfer to the oven.
Roast the stew for 75-90 minutes, until the pork is very tender. Serve the stew in shallow bowls with garnishes of your choice.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit