Argentine hominy, bean and squash stew (Locro)

1. The night before, soak the hominy (white corn treated with lye and hulled) and the white beans separately in plenty of water.

2. In a large pot, cover the drained corn and beans with 3 litres of water, bring to the boil and simmer for 1 hour.

3. Add the diced beef brisket, pork ribs and pork belly and the finely chopped onion, and cook for another 1½ hours, stirring often so it doesn't catch.

4. Add the sliced chorizos and diced squash and cook for another 45-60 minutes, until the squash completely breaks down and the stew is thick and creamy; season with salt and pepper.

5. Before serving, make the grasa colorada: heat the oil, soften the sliced spring onions in it for 2 minutes, then take off the heat and stir in the paprika, cumin and chilli flakes.

6. Ladle the locro into deep plates and drizzle a spoonful of the red, spiced oil over each portion.

Tip: Locro is the traditional dish of Argentina's national holidays (25 May, 9 July) – make a big batch, it's even better the next day.