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Posted in response to a request. This version of a traditional Argentinean stew features both chicken and pork.
- 1 lb dried white bean, soaked overnight
- 1 lb dried giant hominy, soaked overnight (treated white corn)
- 1 (3 lb) chicken, skinned, boned, and cut into chunks
- 1 1⁄2 lbs lean spareribs
- 1 lb pancetta, cubed
- 2 small red bell peppers, cored, seeded, and diced
- 1 lb spanish style chorizo sausage, cut into 1 in. pieces
- 1 butternut squash, peeled, seeded, and cubed
- 2 tablespoons sweet paprika
- salt & freshly ground black pepper
- Drain beans, then transfer to a medium pot. Add enough water to cover beans by one inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside.
- Meanwhile, drain hominy, then transfer to a large heavy pot. Add enough water to cover hominy by 2 inches., then simmer over medium low heat for 1 hour.
- Add chicken, spareribs, pancetta, peppers, chorizo, squash, and paprika, and add enough water to just cover meat and vegetables. Bring to a simmer, then reduce heat to medium low and continue to simmer, stirring occasionally, until corn blooms and stew is thick, about 4 hours more.
- Add beans just before stew is done. Season to taste with salt and pepper.