Description
A hearty Argentine hominy stew filled with tender meats, nutritious beans, and creamy hominy.
Ingredients
Scale
- 300 g dried white corn (hominy, soaked overnight)
- 200 g dried white beans (soaked overnight)
- 300 g pork shoulder (cut into bite-sized pieces)
- 200 g beef brisket (cut into bite-sized pieces)
- 150 g chorizo sausage (sliced)
- 100 g pancetta or smoked bacon (diced)
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 medium pumpkin or butternut squash (peeled and cubed)
- 2 medium potatoes (peeled and cubed)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1.5 L beef or chicken stock
- Salt and black pepper (to taste)
- 2 tbsp vegetable oil
- 1 small onion (finely chopped)
- 1 garlic clove (minced)
- 1 tsp chili flakes (adjust to taste)
- 1 tsp smoked paprika
- Salt and pepper (to taste)
Instructions
- Drain and rinse the soaked white corn and beans. Place them in a large pot with 1 liter of fresh water. Bring to a boil, reduce heat to low, and simmer for 45 minutes until slightly tender.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the diced pancetta or bacon and cook until crispy. Remove and set aside.
- Sear the pork shoulder and beef brisket pieces until browned on all sides. Remove and set aside.
- Add the chorizo slices and cook for 2-3 minutes. Remove and set aside.
- Add the chopped onion and garlic to the pot, stirring until softened, about 5 minutes.
- Sprinkle in the smoked paprika, cumin, and oregano, cooking for another minute.
- Return the browned meats to the pot.
- Add the partially cooked white corn and beans, cubed pumpkin, and potatoes.
- Pour in the stock and add the bay leaf.
- Bring the mixture to a gentle boil, then reduce to a simmer.
- Cover and cook for 1.5-2 hours, stirring occasionally.
- Prepare the ají sauce by heating the vegetable oil in a small pan and sautéing onion and garlic until golden.
- Add chili flakes, smoked paprika, salt, and pepper, cooking for another minute. Set aside.
- Check the stew for doneness. Adjust seasoning with salt and pepper if needed.
- Serve the locro hot in deep bowls with a drizzle of ají sauce if desired.
Notes
Best enjoyed fresh and hot, paired with crusty bread or cornbread.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg