Locro

Instructions

1. Prepare the beans and corn
   Drain the soaked corn and beans. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for about 1 hour until they begin to soften but are not fully cooked.
2. Sear the meats
   While the corn and beans are cooking, heat 2 tablespoons of oil in a large skillet. Season the pork and beef with salt and pepper, then sear in batches until browned on all sides. Set aside. In the same pan, brown the chorizo slices and set aside with the other meats.
3. Prepare the vegetables
   In the same skillet, add a bit more oil if needed and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the paprika and cumin, stirring to combine, and cook for 30 seconds until fragrant.
4. Combine all ingredients
   Add the sautéed onion mixture, browned meats, potatoes, butternut squash, and bay leaves to the pot with the corn and beans. Add more water if necessary to cover all ingredients. Season with salt and pepper.
5. Slow cook the stew
   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours. Stir occasionally and gently mash some of the squash and potatoes against the side of the pot to help thicken the stew.
6. Prepare the Quiquirimichi sauce
   While the stew is cooking, prepare the spicy sauce. Heat the oil in a small saucepan, remove from heat, and add paprika and chili flakes. Let cool slightly, then stir in the green onions. Set aside.
7. Final adjustments and serving
   The locro is ready when the corn is tender, the meats are falling apart, and the stew has thickened. Taste and adjust seasoning with salt and pepper. Serve hot in bowls with a spoonful of the Quiquirimichi sauce on top.