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

Preparation

 * 1) 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.
 * 5) Cook about one hour and a half or until medium done.
 * 6) Drain beans when cooked.
 * 7) Cut kale leaves into strips and boil until medum done in water.
 * 8) Drain kale leaves.
 * 9) Cook ground corn in water until medium done.
 * 10) Cut butternut squash and gut out seeds.
 * 11) Leave skin on and divide into about 6 pieces.

Cooking

 * 1) In a large pot, layer the following ingredients: squash at the bottom first, skin side down. Then add the pork meat, kale, beans, cubed onions, ground corn.
 * 2) Spice with salt, garlic, bay leaf, pepper.
 * 3) Add ½ cup oil and 3 cups water.
 * 4) Cover with aluminum foil and pot cover.
 * 5) Cook on low flame for one hour and a half.