- 1 1/2 pounds lean pork ribs, cut into 1-inch pieces
- 1 pound pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces
- 1 pound flank steak, cut into 1-inch pieces
- 1 pound beef short ribs, cut between bones
- 3 sweet Italian sausage links, cut into 1 1/2-inch lengths
- 2 Spanish chorizo (spicy dried pork sausage) links, cut into 1 1/2-inch lengths
- 3 quarts water
- 6 carrots, cut into 1/2-inch-thick rounds
- 1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
- 1 large boiling potato, peeled and cut into 3/4-inch cubes
- 2 red bell peppers, cut into 3/4-inch pieces
- 1 tablespoon paprika
- 3 (15-ounce) cans white hominy, rinsed
- 2 (16- to 19-ounces) cans white beans, rinsed
- 1 tablespoon salt
- 1 tablespoon black pepper
- Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
- Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
- Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.