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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 10 |
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This version of a traditional Argentinean stew features both chicken and pork. Ingredients:
1 lb dried white bean, soaked overnight |
1 lb dried giant hominy, soaked overnight (treated white corn) |
1 (3 lb) chicken, skinned, boned, and cut into chunks |
1 1/2 lbs lean spareribs |
1 lb pancetta, cubed |
2 small red bell peppers, cored, seeded, and diced |
1 lb spanish style chorizo sausage, cut into 1 in. pieces |
1 butternut squash, peeled, seeded, and cubed |
2 tablespoons sweet paprika |
salt & freshly ground black pepper |
Directions:
1. Drain beans, then transfer to a medium pot. Add enough water to cover beans by one inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside.
2. Meanwhile, drain hominy, then transfer to a large heavy pot. Add enough water to cover hominy by 2 inches., then simmer over medium low heat for 1 hour.
3. Add chicken, spareribs, pancetta, peppers, chorizo, squash, and paprika, and add enough water to just cover meat and vegetables. Bring to a simmer, then reduce heat to medium low and continue to simmer, stirring occasionally, until corn blooms and stew is thick, about 4 hours more.
4. Add beans just before stew is done. Season to taste with salt and pepper.
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