Locro - cooking recipe

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

Preparation

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.
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.
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.