Modified from Susana Conde’s Locro

• 1 Gallon Vegetable Stock
• 3 Cups Fresh corn kernels
• 2.25 Cups Carrots, chopped
• 2.25 Cups Whole-kernel hominy
• 4 Small leeks, chopped
• 4 Green onions, chopped
• 2.5 Lbs Butternut squash, chopped
• 2 Lb Sweet potato, chopped
• 2 Tbsp Sweet paprika (careful for now, watch out for ground paprika until the peanut contamination situation is resolved)
• 2 Tbsp Cumin seeds (careful for now, don’t buy ground cumin until the peanut contamination situation is resolved)

Directions:

Chop everything into bite-size pieces. Pour the stock into a big stockpot. Add vegetables and cook on low heat for 30-60 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.