For 4 Person(s)
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.