Brown the Meat:
In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef and pork chunks, seasoning with salt and pepper. Brown the meat on all sides for about 5-7 minutes. Remove the meat and set it aside.

Cook the Sausage:
In the same pot, add the sliced chorizo and cook until browned, about 3-4 minutes. Remove and set aside with the other meats.

Sauté the Vegetables:
Add the chopped onion and carrots to the pot. Sauté for about 5 minutes until the onion is translucent. Stir in the minced garlic and cook for another minute.

Add Remaining Ingredients:
Return the browned meats to the pot. Add the diced potatoes, corn, hominy, paprika, cumin, bay leaf, and broth. Stir well to combine.

Simmer the Stew:
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 1 hour, stirring occasionally. The stew should thicken and the flavors will meld together.

Taste and Adjust:
After 1 hour, taste the locro and adjust the seasoning with salt and pepper as needed. If it seems too thick, you can add a bit more broth or water.

Rest Before Serving:
Once cooked, remove the pot from heat and let the locro rest for about 15 minutes. This helps the flavors to develop even further.

Serve:
Ladle the locro into bowls and garnish with fresh chopped parsley. Serve with crusty bread on the side for dipping.