Argentine Beef, Pork, and Hominy Stew

• 1 1/2 pounds lean pork ribs, cut into 1-inch pieces
• 1 pound pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces
• 1 pound flank steak, cut into 1-inch pieces
• 1 pound beef short ribs, cut between bones
• 3 sweet Italian sausage links, cut into 1 1/2-inch lengths
• 2 Spanish chorizo (spicy dried pork sausage) links, cut into 1 1/2-inch lengths
• 3 quarts water
• 6 carrots, cut into 1/2-inch-thick rounds
• 1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
• 1 large boiling potato, peeled and cut into 3/4-inch cubes
• 2 red bell peppers, cut into 3/4-inch pieces
• 1 tablespoon paprika
• 3 (15-ounce) cans white hominy, rinsed
• 2 (16- to 19-ounces) cans white beans, rinsed
• 1 tablespoon salt
• 1 tablespoon black pepper

1. Stir together meats and water in a 12-quart heavy pot and bring to a boil.
2. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
3. Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
4. Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.

lean pork, pancetta, flank steak, short ribs, sweet italian sausage, spanish chorizo, water, carrots, butternut squash, boiling potato, red bell peppers, paprika, white hominy, white beans, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/argentine-beef-pork-and-hominy-stew-103312 (may not work)