Supida de Xerem

Description
Ground corn with vegetables and meat

Ingredients

 * 4 lbs. xerem (coarse ground corn)
 * 2 butternut squash
 * 20 kale leaves
 * l lb. salted Pork fat, diced
 * 3 lbs. Pork meat, in cubes
 * 2 lbs. dry Beans
 * 4 medium onions

Directions

 * 1) Preparation: Soak dry Beans overnight in water.
 * 2) Wash in warm water and soak ground corn 2 hours before cooking with l quartered Onion.
 * 3) Marinate and season Pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.
 * 4) Cover dry Beans and salted Pork with water. Cook about one hour and a half or until medium done.
 * 5) Drain Beans when cooked. Cut kale leaves into strips and boil until medum done in water.
 * 6) Drain kale leaves. Cook ground corn in water until medium done. Cut butternut squash and gut out seeds.
 * 7) Leave skin on and divide into about 6 pieces.
 * 8) Cooking: In a large pot, layer the following ingredients: Squash at the bottom first, skin side down.
 * 9) Then add the Pork meat, kale, Beans, cubed onions, ground corn. Spice with salt, garlic, bay leaf, pepper.
 * 10) Add 1/2 cup oil and 3 cups water. Cover with aluminum foil and pot cover.
 * 11) Cook on low flame for one hour and a half.