Locro
Cooks' note:
· Stew can be made 2 days ahead. Cool completely, uncovered, then chill, covered. Reheat before serving, adding water as necessary for desired consistency.
Recipe information
Total Time
4 3/4 hr
Yield
Serves 12
Ingredients
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
Preparation
Step 1
Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
Step 2
Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
Step 3
Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.
