Active Time

　　30 min

　　Total Time

　　4 3/4 hr

　　Locro

　　

Ingredients

Serves 12

　　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

　　

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.

　　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.