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2 cups dried, broken hominy
1 cup dried lima beans
1 cup dried chickpeass
3/4 cup olive oil
1 1/2 tsp sweet paprika
1/2 tsp crushed red chilli flakes
8 cloves garlic, minced
1 lb veal shoulder, cut into 1 in pieces
1 lb pork shoulder, cut into 1 in pieces
kosher salt and freshly ground black pepper, to taste
10 oz cured chorizo, cut into 1/2 in slices
1 large yellow onion, minced
1 tbsp tomato paste
1 tsp dried oregano
1/2 tsp ground cumin
1 bay leaf
1 small acorn squash, peeled, seeded and finely chopped
1 lemon, juiced
1 cup finely chopped scallions
Rinse hominy under running water until the water runs clear; place in a bowl with lima beans and chickpeas.
Cover with water, and soak at least 8 hours or overnight; drain.
Whisk 1⁄2 cup oil, paprika, chilli flakes, and 1⁄4 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.