Locro, which is also made with beef, is always served as a main course, with rice.
- 1 pound dried white beans, soaked overnight
- 1 pound dried giant hominy (treated white corn), soaked overnight
- One 3-pound chicken, skinned, boned and cut into chunks
- 1 1/2 pounds lean spare ribs
- 1 pound pancetta, cubed
- 2 small red bell peppers, cored, seeded and diced
- 1 pound Spanish-style chorizo, cut into 1-inch pieces
- 1 butternut squash, peeled, seeded and cubed
- 2 tablespoons sweet paprika
- Salt and freshly ground black pepper
Drain the beans, then transfer to a medium pot. Add enough water to cover the beans by 1 inch. Bring to a boil over high heat, reduce the heat to medium-low and simmer until tender, about 45 minutes. Drain and set aside.
Meanwhile, drain the corn, then transfer to a large heavy pot. Add enough water to cover the corn by 2 inches, then simmer over medium-low heat for 1 hour. Add the chicken, spare ribs, pancetta, peppers, chorizo, squash and paprika, and add enough water to just cover the meat and vegetables. Bring to a simmer, then reduce the heat to medium-low and continue to simmer, stirring occasionally, until the corn blooms and the stew is thick, about 4 hours more. Add the beans just before the stew is done. Season to taste with salt and pepper.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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