Locro Stew

South America (Argentinian) In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse hominy. Drain. Repeat until water runs clear.

Step 2

Put hominy, lima beans and chickpeas in a bowl. Cover in water. Soak for 8+ hours.

Step 3

1. Grind cumin seeds.

Step 4

Mince garlic cloves.

Step 5

Cube veal shoulder and pork should into 1" pieces. Season with salt and black pepper.

Step 6

Cut cured chorizo sausage into 1/2" slices.

Step 7

Dice yellow onion.

Step 8

Peel, seed and finely chop the acorn squash.

Step 9

Finely chop scallions and oregano.

Step 10

Put bay leaves in a tea bag.

Step 11

Whisk 1/2 cup of olive oil, sweet paprika, chile flake, and 1/4 of the minced garlic. Set aside.

Step 12

Heat 1/4 cup of olive oil in large dutch oven.

Step 13

Brown veal and pork. Set aside.

Step 14

Render the fat from the chorizo. About 2 minutes.

Step 15

Add diced yellow onion and sauté until semi-translucent.

Step 16

Add remaining garlic cloves and sauté until onion is translucent. Do not burn garlic cloves.

Step 17

Add tomato paste, oregano, and cumin. Sauté for 2 minutes.

Step 18

Drain hominy, chickpeas, and lima beans.

Step 19

Add veal, pork, chorizo, hominy, chickpeas, lima beans, squash, bay leaf, and chicken stock to the pot.

Step 20

Boil and then reduce to a simmer.

Step 21

Cook until hominy and beans are tender. Approx. 2 hours.

Step 22

Add in the juice from the lemon.

Step 23

Season with salt and black pepper.

Step 24

Add to a bowl and drizzle sauce on top. Sprinkle with scallions.