Locro is a hearty Argentinian stew dish.
It's ingredients include a mix of meats and various vegetables. It is also very popular in the South American countries of Peru, Ecuador and Bolivia. Typically it is eaten during the winter.
Here is a Locro recipe to keep you warm on those cold winter days.
- 2 Cups Dried Hominy
- 1 Cup Dried Lima Beans
- 1 Cup Dried Chickpeas
- 5 Cloves Garlic, Minced
- 2 TBSP Olive Oil
- 2 Medium White Onions, Chopped
- 1/2 lb Bacon, Cut into Quarters
- 2 Spicey Cured Sausages, Sliced
- 2 lbs Pork Shoulder
- 1 TBSP Tomato Paste
- 1 tsp Oregano
- 2 Bay Leaves
- 1 tsp Cumin
- 4 Cups Butternut Squash, Peeled and Seeds Removed, Cut into 1" Pieces
- Juice of 1 Lemon
- 1 Cup Scallions, Chopped
Put the hominy and dried beans in a large bowl and cover with water. Soak overnight. Drain before using.
Cut pork into 1" pieces and set aside.
Cut cured sausages into 1/2" diagonal slices. If using uncooked chorizo, cook the links most of the way before cutting. Remove from pan and set aside.
Add 2 Tbsp olive oil to heavy bottom pan. Add the pork cubes and cured sausage. Add salt and pepper and brown meats on all sides. Remove from pan and set aside.
Add 5 cloves minced garlic, onion and bacon; cook until soft, about 5 minutes. Remove from pan and set aside.
Add oregano, cumin, tomato paste and bay leaves, cook for 2 minutes.
Return meat to pan with hominy, lima beans, chickpeas, squash, and 10 cups water. Bring to a boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Check the pot every 20 minutes or so and stir.
Once the stew is finished, squeeze in the lemon juice. To serve, ladle the stew into bowls and sprinkle with scallions.