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1
Heat the butter in a large stockpot over medium heat.
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2
When it melts, add the onion, carrot, celery, bell pepper, jalapeno and 1/2 teaspoon each salt and pepper.
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3
Cook, stirring, until the vegetables are soft and sweet, about 20 minutes.
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4
Add the garlic and tomatoes and cook until thick and jammy, about 10 minutes.
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5
Meanwhile, preheat a grill or a stovetop grill pan over medium-high heat.
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6
Blot dry the chicken legs and pork and season with salt and pepper.
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7
Grill the chicken and pork until wellmarked on both sides and partially cooked through, about 10 minutes.
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8
Cut the pork into 1-inch cubes.
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9
Add the thyme, paprika, cinnamon stick, 1 teaspoon salt and 1 teaspoon pepper to the stockpot.
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10
Add both meats, the stock, 4 cups water and the bay leaves.
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11
Bring to a simmer and cook, partially covered, stirring once in a while, until the pork is very tender when poked with a fork, about 1 hour, 30 minutes.
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12
Remove the chicken legs, pick the meat from the bones, chop it into large pieces and return it to the stew.
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13
Add the hominy and simmer the stew another 30 minutes to 1 hour, or until everything is really tender and the meat is falling apart.
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14
Mash the pork against the side of the pot to break it up.
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15
(Don't worry if the chicken looks like it's almost dissolving: That's typical of booya.)
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16
Add the corn and cook 5 more minutes.
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17
Remove the bay leaves and cinnamon stick.
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18
Taste to check the seasoning and add more salt, if needed.
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19
Serve with the chopped cilantro.
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20
Photograph by Christina Holmes
