Entree: Argentina – Northwest Argentina – Locro (Hearty Andean stew of hominy, squash, beans, and pork traditional in northwest Argentina)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 chorizo sausages, approx. 4 oz (115 g) each, sliced
- 3 cups (720 g) canned hominy, drained
- 1 cup (200 g) dried white beans, soaked overnight and drained
- 4 cups (600 g) squash or zapallo, peeled and cut into 1-inch (2.5 cm) cubes
- 1 large yellow onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 4 cups (960 ml) beef or chicken stock
- 2 cups (480 ml) water (adjust as needed)
- 3 tbsp (45 ml) vegetable oil or lard
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup (100 g) crumbled queso fresco or fresh grated cheese for garnish
- 1/4 cup (25 g) chopped scallions or fresh parsley for garnish
- Optional: ají molido or crushed red pepper to taste

Instructions

1. In a large heavy pot or Dutch oven, heat 3 tbsp (45 ml) oil or lard over medium-high heat. Brown the pork shoulder pieces in batches until well colored; remove and set aside.
2. Add the sliced chorizo to the pot and cook until it releases fat and begins to brown, about 3–4 minutes. Remove and reserve with the pork.
3. Reduce heat to medium, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cumin, and paprika and cook 1 minute until fragrant.
4. Return the pork and chorizo to the pot. Add the soaked drained white beans, drained hominy, cubed squash, bay leaf, and pour in 4 cups (960 ml) stock plus 2 cups (480 ml) water. Bring to a boil.
5. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring occasionally, until the beans and squash are tender and the stew has thickened. Add more water or stock if it becomes too thick.
6. Season with salt and black pepper to taste, and mash a small portion of squash and beans in the pot with the back of a spoon to further thicken the locro and create a creamy texture.
7. Serve hot in bowls, garnished with crumbled queso fresco, chopped scallions or parsley, and a sprinkle of ají molido or crushed red pepper if desired.