SERVES 12
INGREDIENTS
2 cups dried, broken hominy
1 cup dried lima beans
1 cup dried chickpeas
¾ cup olive oil
1½ tsp. sweet paprika
½ tsp. crushed red chile flakes
8 cloves garlic, minced
1 lb. veal shoulder, cut into 1" pieces
1 lb. pork shoulder, cut into 1" pieces
Kosher salt and freshly ground black pepper, to taste
10 oz. cured chorizo, cut into ½" slices
1 large yellow onion, minced
1 tbsp. tomato paste
1 tsp. dried oregano
½ tsp. ground cumin
1 bay leaf
1 small acorn squash, peeled, seeded and finely chopped
Juice of 1 lemon
1 cup finely chopped scallions
INSTRUCTIONS
Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain. Whisk ½ cup oil, paprika, chile flakes, and ¼ 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.
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