Entree: Argentina – Cuyo – Locro (Hearty Andean-style corn and squash stew with pork and chorizo)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 45 min

Additional 8 hrs

Total 10 hrs 30 min

Ingredients

- 2 cups (about 400 g) dried white hominy (mote), soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) fresh chorizo, sliced
- 4 oz (115 g) bacon, diced
- 1 medium squash (zapallo or butternut), about 2 lb (900 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium potatoes, about 1 lb (450 g), peeled and cubed
- 1 large onion, chopped (about 8 oz/225 g)
- 3 cloves garlic, minced
- 6 cups (1.44 L) beef or chicken stock
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) aji molido or smoked chili flakes (optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (16 g) corn flour or masa harina mixed with 1/4 cup (60 ml) cold water to form a slurry (to thicken)
- Chopped fresh parsley or scallions for garnish

Instructions

1. Rinse soaked hominy and place in a large heavy pot with the stock; bring to a boil, then reduce to a simmer. Skim any foam and simmer gently while preparing the other ingredients, about 30 minutes.
2. In a large skillet or separate heavy pot, heat the lard or oil over medium heat. Add the bacon and chorizo and cook until they render fat and begin to brown, about 5–7 minutes. Remove with a slotted spoon and set aside.
3. In the same fat, increase heat to medium-high and brown the pork shoulder cubes in batches until sealed on all sides, about 5 minutes per batch; transfer browned pork to the pot with the hominy.
4. Add the chopped onion to the skillet and sauté in the remaining fat until soft and translucent, about 5 minutes. Stir in the garlic, paprika, cumin and optional aji molido and cook 1 more minute until fragrant.
5. Add the onion-spice mixture to the pot with hominy and pork. Add the cubed squash, potatoes, bay leaves, browned bacon and chorizo. Add additional stock or water if necessary to just cover the ingredients.
6. Bring the pot to a gentle simmer, partially covered, and cook until hominy and pork are tender and the stew has thickened, about 1 to 1 1/2 hours, stirring occasionally to prevent sticking.
7. If the stew needs thickening, stir in the corn flour or masa slurry a little at a time and simmer 5–10 minutes until the locro reaches a creamy, porridge-like consistency. Season to taste with salt and pepper.
8. Remove bay leaves, ladle into bowls and garnish with chopped parsley or scallions. Serve hot with crusty bread or corn bread.