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FAST: 1½ hours
Slow: 4½ to 5½ hours 30 minutes active
This colorful stew is loosely based on Argentinian locro, a stick-to-your-ribs dish that traditionally includes multiple cuts of fresh and cured meats, hominy, legumes and winter squash. The flavors here skew sweet from the corn, tomatoes and butternut squash, but the cumin, garlic and pork balance with their savoriness. We prefer this stew made with fresh corn kernels cut from cobs, as this leaves us with stripped cobs to infuse even more corn flavor into the mix. But when fresh corn is not in season, frozen corn is a fine substitute. Use 2 cups frozen corn kernels; no need to thaw before use.
ears fresh corn, husks and silk removed
tablespoons extra-virgin olive oil
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