ARGENTINE LOCRO McKenzie Sonderegger

Saute the below ingredients until onions are translucent and meat is cooked
11 oz Italian sausage or chorizo (cut into ~1 in pieces)
11 oz stew meat--beef
11 oz smoked bacon (cut into tiny pieces)
1 white onion diced
2 cloves garlic (diced)

ADD to meat:

2 cups white corn (I used frozen, but fresh is best)
1 tsp cumin
1 tsp paprika
2 bay leaves
1/2 tsp black ground pepper
dash of salt

stir over medium heat for 5-10 minutes then pour into a crock pot with:

2 cups boiling water and 1 cube vegetable bullion
1 large can hominy (with juice)
1 cup cubed butternut squash
1 cup cubed sweet potato
1 cup cubed baking potato
2 Roma tomatoes in wedges
2 cans Navy Beans

Let cook in crock pot for 3-5 hours on high, during the last hour mash the soup to desired thickness.

Serve with cheese (I used mozzarella) and quiquirimichi sauce (put on a little or a lot depending on how much heat you want)

QUIQUIRIMICHI SAUCE:

Saute:
3T olive oil
1 red bell peppers (finely diced)
1 medium white onion (finely diced)
1 tsp paprika
1/2 tsp red chili flakes (or to taste)
a pinch of chili powder
salt and pepper to taste