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Argentine Locro (Hominy Stew)

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A heartwarming Argentine stew made with hominy, beans, meats, and seasonal vegetables, perfect for communal gatherings.

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)

Instructions

  1. Drain and rinse the soaked corn and beans, then place them in a pot with 1 liter of water and boil, then simmer for 45 minutes until tender.
  2. Heat a large pot or Dutch oven over medium heat, cook pancetta until crispy, then remove.
  3. Sear the pork shoulder and beef brisket, then remove.
  4. Cook chorizo slices for 2-3 minutes, then remove.
  5. Sauté chopped onion and garlic until softened.
  6. Stir in smoked paprika, cumin, and oregano for one minute.
  7. Return the browned meats to the pot, add corn, beans, pumpkin, and potatoes.
  8. Pour in stock, add bay leaf, bring to boil, then simmer for 1.5-2 hours, stirring occasionally.
  9. For ají sauce, heat oil, sauté onion and garlic, add chili flakes and smoked paprika.
  10. Adjust seasoning in the stew, serve hot with ají sauce and fresh herbs.

Notes

Serve with fresh herbs and ají sauce for added flavor.

Nutrition

Find it online: https://www.glutenfreez.com/argentine-locro/