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Locro

8 servings
3 hours

Ingredients

• 2 cups dried hominy corn 
• 1 cup lima beans dried
• 1 cup chickpeas dried
• 2 tbsp olive oil
• 2 lbs pork shoulder
• 1/2 pound bacon
• 10 oz cured chorizo
• 1 large yellow onion
• 5 cloves garlic
• 1 tbsp tomato paste
• 1 tsp oregano
• 3 bay leaves
• 1 tsp cumin
• 4 cups butternut squash 

Instructions

1. Put the hominy corn and dried beans in a large bowl and cover with water. Soak overnight. Drain before using.
2. Cut skin and excess fat off of the pork shoulder; cut into 1-inch pieces. Cut cured chorizo into 1/2-inch diagonal slices. Quarter bacon slices. Set all meat aside. Dice the onion.
3. Add 2 Tbsp olive oil to the bottom of a large Dutch oven. Add pork cubes and cured chorizo. Sprinkle with salt and pepper and brown on all sides; set aside.
4. Add five cloves minced garlic, onion, and bacon; cook until soft, about 5-7 minutes.
5. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes.
6. Return meat to pan with hominy corn, lima beans, chickpeas, squash, and 10 cups water. Bring to a boil. Add ½ tsp baking soda to soften. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours.
7. Serve hot and with scallions if desired.