Ingredients
1
1/2 lb lean pork ribs, cut into 1-inch pieces
1
lb pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces
1
lb flank steak, cut into 1-inch pieces
1
lb 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
6
carrots, cut into 1/2-inch-thick rounds
1
1/2 lb 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
3
(15-oz) cans white hominy, rinsed
2
(16- to 19-oz) cans white beans, rinsed
Directions
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.
2.
Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
3.
Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.
5.
Stew can be made 2 days ahead. Cool completely, uncovered, then chill, covered. Reheat before serving, adding water as necessary for desired consistency.
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