Locro Patrio with Osso Buco and Smoked Bacon

Method

1. Rinse the hominy and beans and soak them in plenty of water for at least 12 h.

   Add in this stepDried white hominy 120 gDried white beans 60 g

2. Pat the osso buco and ribs dry with kitchen paper. Melt the lard in a heavy 5 L pot, such as a cast-iron casserole, on medium-high heat and sear the meat in batches for 10 min, until deep brown on all sides; lift it out. In the same pot, fry the bacon cut into 1.5 cm batons and the chorizo sliced 1 cm thick for 4 min to render their fat, then lift them out too. The brown crust on the bottom is the heart of the broth.

   Add in this stepLard 1 tbspBeef shank, cross-cut (osso buco, bone in) 220 gPork spare ribs 200 gSmoked bacon (slab) 80 gFresh cooking chorizo 1

   medium-high heat

3. Lower to medium heat and cook the chopped onion and garlic for 5 min, scraping the brown crust off the bottom with a wooden spoon as the onion releases its juice. Turn off the heat, stir in the smoked paprika, cumin and oregano for 10 seconds, then add all the meat, the drained hominy and beans and the water. Once it boils, lower to medium-low heat, set the lid ajar and simmer for 1 h 30 min, skimming off the foam.

   Add in this stepOnion 1Garlic cloves 2Smoked paprika 1½ tspGround cumin ½ tspDried oregano ½ tspWater 1.8 L

   medium heat→medium-low heat

4. Cut half the squash into 3 cm cubes, add it and simmer on low heat for 50 min more, stirring right to the bottom every 10 minutes. Lift out the osso buco and ribs, shred the meat and return it to the pot, discarding the bones. Scoop the marrow from the shank bone into the stew with a small spoon for extra depth.

   Add in this stepButternut squash or pumpkin 175 g

   low heat

5. Meanwhile, heat the oven to 220 °C. Cut the rest of the squash into 2 cm cubes, toss with the oil and a little of the salt, spread in one layer on a tray and roast for 25 min, until the edges caramelise.

   Add in this stepButternut squash or pumpkin 175 gVegetable oil (for roasting) 1 tspSalt ¼ tsp

6. Season with the remaining salt and gently fold in the roasted squash. Turn off the heat, cover and leave for 10 min so it thickens and comes together.

   Add in this stepSalt 1⅛ tsp

7. Quiquirimichi: warm the oil in a small pan on low heat for 1 min, turn off the heat and stir in the paprika, pepper flakes and sliced spring onions. Serve the locro in bowls with the red oil spooned over.

   Add in this stepVegetable oil (for the quiquirimichi) 3 tbspSweet paprika (for the quiquirimichi) 1½ tspRed pepper flakes ½ tspSpring onions 1

   low heat