Serves 4
Ingredients
- 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
Directions
- 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.
- Stir in juice; season with salt and pepper.
- Divide among bowls; drizzle with sauce.
- Sprinkle with scallions.
View original recipe on Pulses.org.
