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1 butternut squash, peeled and seeded |
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1/4 pound pancetta, roughly chopped |
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1 red bell pepper, cored, seeded, and chopped |
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1/2 teaspoon crushed red pepper |
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1 1/2 pounds pork shoulder, cut into 1-inch cubes |
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4 fresh chorizo sausages (about 1 pound) |
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1 can (16 ounces) white beans, drained and rinsed |
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1 can (16 ounces) whole peeled tomatoes, crushed in a bowl |
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1 cup pearl barley, rinsed with cold water |
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4 ears fresh corn, shucked, cobs cut into 1-inch pieces |
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Salt and black pepper, to taste |
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1. Using a box grater or the grating attachment on a food processor, shred the entire squash; set aside.
2. In a large stockpot over low heat, render the pancetta.
3. Turn the heat to medium. Add the onion and bell pepper. Cook, stirring often, for 5 minutes. Stir in crushed pepper and paprika.
Continue cooking, stirring, for 2 minutes or until the spices mellow.
4. Add the squash, pork, chorizos, white beans, tomatoes, barley, corn, water, salt, and pepper. Bring the mixture to a boil. Lower the heat, set on the cover askew, and simmer the stew for 1 1/2 hours, stirring occasionally, or until the meats and barley are very tender.
5. Remove the chorizos from pot; slice each into 4 pieces. Return to the pot.
6. Taste for seasoning and add more salt and black pepper, if you like
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