Locro
Hominy, squash, beans, and a mix of pork and beef simmered for hours into a thick, almost porridge-like stew — a pre-Columbian Andean dish shared with Bolivia and Peru, eaten in Argentina on its patriotic holidays.
Meat
Ingredients
- 2 cups dried white hominy, soaked overnight
- 1 lb beef brisket or flank, cubed
- 1/2 lb pork shoulder, cubed
- 1/2 lb chorizo, sliced
- 1/2 lb pancetta, cubed
- 1 lb pumpkin or squash, cubed
- 1 cup white beans, soaked overnight
- 1 onion, chopped
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 2 bay leaves
- Salt, to taste
- 2 tbsp oil, mixed with 1 tbsp paprika, for the salsa criolla drizzle
Steps
- Drain the soaked hominy and beans and place in a large pot with the beef, pork, onion, paprika, cumin, and bay leaves.
- Cover generously with water and bring to a boil, then reduce to a low simmer.
- Cook for 2 to 3 hours, stirring occasionally and adding water as needed, until the hominy is tender and chewy.
- Add the pumpkin, chorizo, and pancetta, and continue simmering for another 45-60 minutes, until everything is thick and stew-like.
- Season with salt and remove the bay leaves.
- Serve hot, drizzled at the table with the warm paprika oil.