Locro

Posted in response to a request. This version of a traditional Argentinean stew features both chicken and pork.

• Ready In: 5 hrs 25 mins
• Serves: 10

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Add beans just before stew is done. Season to taste with salt and pepper.