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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

- 2 cups (400 g) dried hominy or dried white corn, soaked overnight and drained
- 1 cup (200 g) dried white beans, soaked overnight and drained
- 2 lb (900 g) pumpkin or winter 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 chorizo, casing removed and sliced or halved
- 6 oz (170 g) pancetta or salt pork, diced
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 4 tbsp (60 g) lard or unsalted butter (or neutral oil)
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 8 cups (1.9 L) beef or pork stock, plus more if needed
- 1/2 cup (60 g) cornmeal (polenta or fine corn flour) to help thicken
- Salt and freshly ground black pepper to taste
- 4 hard-boiled eggs, peeled and quartered (optional garnish)
- 2 tbsp (30 ml) red wine vinegar (for finishing drizzle)
- For the manteca colorada (red pork fat drizzle):
  - 3 tbsp (45 g) lard or butter
  - 1 small onion, finely chopped (about 4 oz / 115 g)
  - 1 tsp (5 g) smoked paprika
  - 1 small red chili or 1/4 tsp (0.5 g) crushed red pepper (optional)
  - Salt to taste

Instructions

1. In a large heavy pot, brown the pancetta and pork shoulder pieces in 2 tbsp (30 g) lard over medium-high heat until nicely seared; remove and set aside.
2. In the same pot add remaining 2 tbsp (30 g) lard and sauté the onion until translucent, about 5 minutes; add garlic, smoked paprika, and cumin and cook 1 minute until fragrant.
3. Return the seared pork and pancetta to the pot; add the soaked hominy, soaked beans, bay leaves and 8 cups (1.9 L) stock. Bring to a boil, then reduce to a gentle simmer.
4. Partially cover and simmer gently for 1 to 1 1/2 hours, stirring occasionally and adding more stock or water if it becomes too thick.
5. Add the cubed pumpkin and sliced chorizo to the pot, continue to simmer until hominy and beans are tender and pumpkin starts to break down, about 30–45 minutes more.
6. Sprinkle the cornmeal into a cup with a little cold water to make a slurry, then stir into the stew to thicken; simmer 10–15 minutes more until the locro is thick and cohesive. Season with salt and pepper and a splash of red wine vinegar to brighten.
7. Meanwhile make the manteca colorada: in a small skillet, melt 3 tbsp (45 g) lard or butter over medium heat, sauté 1 small chopped onion until golden, add smoked paprika and chili if using, cook 30 seconds, then remove from heat and season with a little salt.
8. Serve the locro hot in deep bowls, garnish with quartered hard-boiled eggs and spoon the warm manteca colorada over each serving.