Locro, which is also made with beef, is always served as a main course, with rice.
- 1 lb. dried white beans, soaked overnight
- 1 lb. dried giant hominy (treated white corn), soaked overnight
- 1 (3-lb.) chicken, skinned, boned, and cut into chunks
- 1 1⁄2 lb. lean spareribs
- 1 lb. pancetta, cubed
- 2 small red bell peppers, cored, seeded, and diced
- 1 lb. Spanish-style chorizo, cut into 1'' pieces
- 1 butternut squash, peeled, seeded, and cubed
- 2 Tbsp. sweet paprika
- Salt and freshly ground black pepper
Drain beans, then transfer to a medium pot. Add enough water to cover beans by 1''. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside.
Meanwhile, drain corn, then transfer to a large heavy pot. Add enough water to cover corn by 2'', then simmer over medium-low heat for 1 hour. 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. Add beans just before stew is done. Season to taste with salt and pepper.