Entree: Argentina – Buenos Aires – Locro (Hearty Andean-style corn and meat stew flavored with pumpkin and smoked pork)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 cups (400 g) dried white hominy, soaked overnight and drained OR 4 cups (720 g) canned hominy, drained
- 2 lb (900 g) butternut squash or pumpkin, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) beef brisket, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) Argentine-style chorizo, sliced
- 4 oz (115 g) pancetta or bacon, diced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) ground cumin
- 2 bay leaves
- 8 cups (1.9 L) beef or chicken stock
- Salt, to taste (start with 2 tsp / 10 g)
- 1 tsp (5 ml) freshly ground black pepper
- 3 scallions, thinly sliced, for garnish
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- Optional spicy drizzle: 2 tbsp (30 ml) lard or oil, 1 tsp (5 g) smoked paprika, 1/2 tsp (2.5 g) crushed red pepper, minced garlic to taste
- Crusty bread, for serving

Instructions

1. Prepare soaked hominy if using dried: cover with cold water and soak overnight; drain before cooking. In a large heavy pot, heat 3 tbsp (45 ml) lard or oil over medium-high heat and brown the pork shoulder and beef brisket in batches; transfer browned meat to a plate.
2. In the same pot, add diced pancetta and cook until it renders fat; add sliced chorizo and cook 1–2 minutes. Add chopped onions and garlic and sauté until translucent, about 5 minutes.
3. Stir in sweet paprika, smoked paprika and cumin; cook 30 seconds until fragrant. Return browned pork and beef to the pot, add drained hominy (or canned hominy), cubed pumpkin, bay leaves and 8 cups (1.9 L) stock.
4. Bring to a gentle boil, reduce heat to low, cover partially and simmer 1.5–2 hours, stirring occasionally, until hominy and meats are very tender and stew has thickened. If needed, simmer uncovered for last 20–30 minutes to reduce liquid.
5. About 15 minutes before the end of cooking, remove some meat and pumpkin and mash lightly then return to pot to thicken the stew naturally; adjust salt and pepper to taste. Add sliced chorizo back if it was set aside.
6. For the optional spicy drizzle, gently warm 2 tbsp (30 ml) lard or oil in a small pan, add smoked paprika, crushed red pepper and a little minced garlic, heat briefly and spoon over each serving.
7. Serve the locro hot in deep bowls, topped with sliced scallions and chopped parsley, with crusty bread on the side.