Pork Shoulder Locro with Hominy & Squash

Ingredients

• 12 oz Pork Shoulder, cut into 1-inch chunks
• 4 oz smoky sausage, sliced
• 1 can (25 oz) hominy, drained
• 1 can (15 oz) white beans, drained
• 2 cups Butternut Squash, cubed
• 1 Red Bell Pepper, diced
• 1 onion, diced
• 1 tbsp sweet paprika, plus 1 tsp for the drizzle
• 6 cups chicken or beef stock
• 3 scallions, sliced

Method

1. Brown the Pork Shoulder and sausage in a heavy pot over medium-high until the fat renders and the bottom of the pot picks up color.
2. Add the onion and Red Bell Pepper, cook until softened, then stir in the paprika for 30 seconds — just until fragrant, not scorched.
3. Pour in the stock and add the hominy, beans, and Butternut Squash. Simmer gently, partially covered, about 1 hour, until the squash collapses and thickens the stew to a spoon-coating body.
4. Mash a few ladlefuls against the side of the pot — locro should be creamy from its own starches, never thin.
5. Warm 3 tablespoons of oil with the remaining paprika, a pinch of chile flakes, and the scallions, and drizzle this quiquirimichi over each bowl.