Hominy, Chicken, And Pork Stew

• Locro, which is also made with beef, is always served as a main course, with rice.
• 1 lb. dried white beans, soaked overnight
• 1 lb. dried giant hominy (treated white corn), soaked overnight
• 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, cut into 1'' pieces
• 1 butternut squash, peeled, seeded, and cubed
• 2 tbsp. sweet paprika
• Salt and freshly ground black pepper

1. 1. Drain beans, then transfer to a medium pot. Add enough water to cover beans by 1''. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside.
2. 2. Meanwhile, drain corn, then transfer to a large heavy pot. Add enough water to cover corn by 2'', 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

beef, white beans, hominy, chicken, lean spareribs, pancetta, red bell peppers, spanishstyle chorizo, butternut squash, sweet paprika, salt

Taken from www.epicurious.com/recipes/member/views/hominy-chicken-and-pork-stew-51205011 (may not work)