1poundsmoked ham chops or smoked ham steak,fully cooked
1poundsmoked pork ribs,fully cooked
1½poundscalabaza squash,peeled and cut in ½ inch squares
4ears of fresh corn,shucked and cut in wheels
½poundcured Spanish chorizo
1red bell pepper,chopped
128 ounce can whole tomatoes, crushed by hand
1tablespoonred wine vinegar
¼cupdry white wine
4cupsfrozen yellow corn kernels
5red potatoes,peeled and cut in ½-inch squares
4-5dashes of hot sauce(optional)
handful of fresh cilantro(chopped)
Separate the bones from the ham chops and cut the meat in ½ inch cubes. Add the bones to a large dutch oven/soup pot and set ham cubes aside until ready to use. Separate the boneless part of the pork ribs and cut pork in ½ inch cubes and set aside until ready to use. Place the ribs in the dutch oven/soup pot with the ham chops. Add half of the calabaza squash, and corn wheels to the pot; cover mixture with 4-5 cups of water. Simmer for 15 minutes.
Meanwhile, peel papery skin from chorizo and cut in half lengthwise then in half-moons. Add chorizo and remaining cubed ham and pork to a large skillet and sauté on medium-low heat for 5-6 minutes. Add onions and red bell pepper; cook until veggies are soft 4-5 minutes. Add garlic and continue to cook 20-30 seconds. Add the tomatoes with their pulp and juices, red wine vinegar, white wine, culantro leaf (if using) and paprika; stir well. Transfer everything from the skillet to the dutch oven/soup pot. Add the remaining calabaza squash, corn kernels, and potatoes. Cover and simmer 20 minutes or until potatoes and calabaza are fork tender.
Season to taste with salt and pepper, add a few dashes of hot sauce and garnish with fresh cilantro. Enjoy!
Best when served with white rice and fried sweet plantains