If using dried hominy, rinse until water runs clear. Place in a bowl with the beans, cover with water, and soak for at least 8 hours or overnight. If using canned hominy, skip this step and just soak the beans.
Heat some olive oil in a pot over medium-high heat. Season pork and steak with salt and pepper. Brown the meat in batches, turning until browned all over, about 5 minutes. Set aside.
Add chorizo and bacon, cooking for another 2 minutes.
Add onion, leek, and garlic, cooking until soft, another 3 minutes.
Add tomato paste, oregano, sweet paprika, 1 tsp. red pepper flake, and bay leaf. Cook for 2 minutes, then return meat to the pan with the drained hominy and beans, squash, and water or stock.
Bring to a boil, reduce heat to medium, partially cover, and cook until hominy and beans are tender, about 2 hours.