Hominy Stew (Argentinean Locro)

In Argentina, the gauchos and their locro - a stew of squash, meat, and hominy is the bomb. It is creamy and slightly sweet, and its garnishing sauce, made with paprika, provides a festive burst of spice and colour.

2 cups dried, broken hominy
1 cup dried lima beans
1 cup dried chickpeas
¾ cup extra-virgin olive oil
1½ tsp. ground sweet paprika
½ tsp. crushed red chile flakes
8 cloves garlic, minced
1 lb veal shoulder, cut into 1" pieces
1 lb pork shoulder, cut into 1" pieces
sea salt
black pepper, freshly ground
10 oz cured chorizo, cut into ½" slices
1 large yellow onion, minced
1 Tbsp. tomato paste
1 tsp. dried oregano
½ tsp. ground cumin
1 bay leaf
1 small acorn squash, peeled, seeded and finely chopped
1 lemon, freshly squeezed
1 cup scallions, finely chopped

Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain.

Whisk ½ cup oil, paprika, chile flakes, and ¼ of the garlic in a bowl; set sauce aside. Heat remaining oil in an 8 qt saucepan over medium-high heat.

Season veal and pork with salt and pepper; working in batches, add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate. Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes. Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil.

Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Stir in juice; season with salt and pepper. Divide among bowls; drizzle with sauce. Sprinkle with scallions.

Makes 12 servings.