Locro Criollo with Hominy, Beans, Squash and Pork

What you need

• 500 g (1 lb 2 oz) dried white hominy, maiz blanco partido or pisado
• 250 g (9 oz) dried white beans, such as navy or alubia
• 3 l (12 1/2 cups) water, plus more as needed
• 600 g (1 1/4 lb) beef brisket or flank, cut into 3 cm (1 1/4 in) cubes
• 400 g (14 oz) pork belly or slab bacon, cut into 2 cm (3/4 in) cubes
• 250 g (9 oz) chorizo colorado, or Spanish-style cooking chorizo, sliced 1 cm thick
• 1.2 kg (2 1/2 lb) winter squash, zapallo, butternut or pumpkin, peeled and cut into 3 cm (1 1/4 in) chunks
• 2 onions, chopped
• 2 tsp salt, plus more to taste
• 1 tsp ground cumin
• 60 ml (1/4 cup) lard or neutral oil, for the quiquirimichi
• 4 spring onions, green parts, finely sliced
• 1 tbsp sweet paprika
• 1 tsp crushed red chili flakes, or to taste

Method

Restated from the original video

1. 1

   The night before, cover the hominy and the beans with plenty of cold water in separate bowls and leave them to soak for about 12 h.

2. 2

   Drain both and put them in a large heavy pot with the 3 l of water.

3. 3

   Bring to a boil, skim off the foam, then lower the heat and simmer, partly covered, for 1 h. The hominy should start to swell and split.

4. 4

   Add the beef, pork belly and chorizo. Simmer gently for another hour, stirring every 10 min or so, since the hominy tends to catch on the bottom.

5. 5

   Stir in the squash and onions. Add hot water if the stew looks thicker than porridge.

6. 6

   Keep simmering and stirring for about 1 h, until the squash has melted into the liquid, the beans and hominy are soft, the beef is fork-tender and the chorizo is cooked through.

7. 7

   Season with the salt and the cumin, taste and adjust. The locro should be thick enough for a spoon to stand up in it briefly.

8. 8

   For the quiquirimichi, warm the lard in a small pan over medium-low heat.

9. 9

   Add the spring onions and cook until soft, 2-3 min.

10. 10

    Take the pan off the heat and stir in the paprika and chili flakes. The fat should turn bright red; do not let the paprika scorch.

11. 11

    Let the locro rest off the heat for 10 min, then ladle it into deep bowls.

12. 12

    Spoon a little quiquirimichi over each bowl and pass the rest at the table.

Imported from homepressurecooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.