Entree: Argentina – Argentine Asado Belt – Locro (Hearty Argentine thick corn and squash stew with pork, chorizo, and hominy)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Total 2 hrs 20 min

Ingredients

- 2 cups (400 g) dried white hominy, soaked overnight and drained
- 1 cup (200 g) dried white beans, soaked overnight and drained
- 2 lb (900 g) pumpkin or butternut squash, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) Argentine-style chorizo, sliced
- 6 oz (170 g) pancetta or bacon, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) beef or chicken stock, plus more as needed
- 2 tbsp (30 ml) vegetable oil or pork fat
- 2 tbsp (30 ml) pork lard or additional oil for finishing
- 1/2 cup (70 g) coarse cornmeal or polenta
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 4 scallions, thinly sliced for garnish
- 1 tsp (5 ml) red pepper or ají molido (optional, for drizzling)

Instructions

1. Place soaked hominy and soaked beans in a large pot, cover with cold water and bring to a simmer; cook gently for 30 minutes, skimming foam, then drain and set aside.
2. In the same pot or a heavy Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the pork shoulder pieces on all sides, remove and set aside.
3. Add diced pancetta or bacon to the pot and cook until fat renders and pieces are golden; add chopped onion and cook until translucent, then stir in minced garlic and cook 1 minute.
4. Return pork to the pot along with cooked hominy, beans, cubed pumpkin, bay leaves, smoked paprika, cumin, and 4 cups (960 ml) stock. Season lightly with salt and pepper.
5. Bring to a gentle simmer, reduce heat to low, cover partially, and cook for 1 to 1 1/2 hours, stirring occasionally and adding more stock or water if it becomes too dry.
6. While stew simmers, slice chorizo and lightly brown in a separate skillet over medium heat for a few minutes; set aside.
7. About 20 minutes before serving, whisk cornmeal into 1 cup (240 ml) warm stock to make a slurry and stir into the stew to thicken; continue cooking until pumpkin breaks down and stew is rich and velvety.
8. Stir in browned chorizo and 2 tbsp (30 ml) pork lard; adjust seasoning with salt and pepper. If using, spoon a little hot red pepper oil over each serving.
9. Ladle locro into bowls, garnish with sliced scallions and an extra drizzle of rendered pork fat or paprika oil. Serve hot with crusty bread or toasted slices.