onions into a large bowl. Heat olive oil in stockpot over
medium flame. Add squash and cook for five minutes,
stirring occasionally for even browning.
Return pork, liquid, and spice mixture to pot. Add jalapeño,
bring to a boil, and cover. Reduce heat to low and simmer
for ninety minutes. Stir in fresh cilantro. The dish is ready
when the meat falls off the bone easily.