For 4 Person(s)


  • 2 cups dried, broken hominy
  • 1 cup dried lima beans
  • 1 cup dried chickpeass
  • 3/4 cup olive oil
  • 1 1/2 tsp sweet paprika
  • 1/2 tsp crushed red chilli flakes
  • 8 cloves garlic, minced
  • 1 lb veal shoulder, cut into 1 in pieces
  • 1 lb pork shoulder, cut into 1 in pieces
  • kosher salt and freshly ground black pepper, to taste
  • 10 oz cured chorizo, cut into 1/2 in 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
  • 1 lemon, juiced
  • 1 cup finely chopped scallions


Rinse hominy under running water until the water runs clear; place in a bowl with lima beans and chickpeas.

Cover with water, and soak at least 8 hours or overnight; drain.

Whisk 1⁄2 cup oil, paprika, chilli flakes, and 1⁄4 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.