Locro

• 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

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.

white bean, hominy, chicken, lean spareribs, pancetta, red bell peppers, spanish style chorizo sausage, butternut squash, sweet paprika, salt

Taken from www.food.com/recipe/locro-244944 (may not work)