CONTRIBUTED BY : Andrea D’Alotto, Spouse to Ambassador
This Hominy Stew of squash, meat, and hominy is creamy and slightly sweet. Serves 12.
2 cups dried, broken hominy
1 cup dried lima beans
1 cup dried chickpeas
3⁄4 cup olive oil
1 1⁄2 tsp. sweet paprika
1⁄2 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 1/2″ 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
Juice of 1 lemon
1 cup finely chopped scallions
- Rinse hominy under running water until water runs clear. Place in a bowl with limas and chickpeas. Cover with water, soak at least 8 hours or overnight, drain.
- Whisk 1⁄2 cup oil, paprika, chile flakes, and 1⁄4 of the garlic in a bowl, set sauce aside.
- Heat remaining oil in a large saucepan over medium-high heat.
- Season veal and pork with salt and pepper. Working in batches, add to pan, and cook, turning until well-browned (5 minutes). Transfer to a plate.
- Add chorizo to the pan, 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, bring to the boil.
- Reduce heat to medium-low, cook until hominy and beans are tender, about 2 hours.
- Stir in lemon juice, season with salt and pepper. Divide among bowls, drizzle with sauce. Sprinkle with scallions.