LOCRO ~ ARGENTINA WINTER STEW
Locro is always served hot, with bread on the side, and is topped with Quiquirimichi - a traditional hot sauce.
Provided by David Taylor
Categories Soup
Time 10h35m
Number Of Ingredients 24
Steps:
- If using dried hominy, rinse until water runs clear. Place in a bowl with the beans, cover with water, and soak for at least 8 hours or overnight. If using canned hominy, skip this step and just soak the beans.
- Heat some olive oil in a pot over medium-high heat. Season pork and steak with salt and pepper. Brown the meat in batches, turning until browned all over, about 5 minutes. Set aside.
- Add chorizo and bacon, cooking for another 2 minutes.
- Add onion, leek, and garlic, cooking until soft, another 3 minutes.
- Add tomato paste, oregano, sweet paprika, 1 tsp. red pepper flake, and bay leaf. Cook for 2 minutes, then return meat to the pan with the drained hominy and beans, squash, and water or stock.
- Bring to a boil, reduce heat to medium, partially cover, and cook until hominy and beans are tender, about 2 hours.
- Add some olive oil to a sauté pan and place over medium heat. Add a large amount of chopped scallions and cook until slightly soft. Then add smoked paprika and remaining red pepper flakes. Adjust salt and pepper to taste. Heat the sauce through in a sauté pan.
- Divide stew into bowls and drizzle with the quiquirimichi.
ARGENTINE BEEF, PORK, AND HOMINY STEW
Steps:
- Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
- Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
- Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.
ARGENTINE HOMINY STEW (LOCRO)
Most Central and South American countries have their own version of Locro which vary depending on region, preference and availability of ingredients. This is a typical Argentine Locro recipe with hominy, veal, pork and Spanish chorizo that forms the flavor base. It's rounded out with an extra flavor boost from all of the...
Provided by Vickie Parks
Categories Other Soups
Time 10h15m
Number Of Ingredients 22
Steps:
- 1. Rinse hominy under running water until water runs clear; place in a bowl with lima beans and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain.
- 2. Whisk together the oil, paprika, chile flakes, and half of the garlic in a bowl; set sauce aside.
- 3. Heat a 5-quart stockpot over medium-high heat. Season veal and pork with salt and pepper, then add the meats to the pot and cook about 5 minutes or until browned all over. Add oil if needed to prevent sticking, and turning frequently while cooking for even browning. Drain grease, and transfer cooked meat mixture to a plate.
- 4. Add chorizo to pot and cook for 2 to 3 minutes. Add remaining garlic and onion, and cook about 3 minutes or until onion is soft. Add tomato paste, oregano, cumin, and bay leaf, and cook for 2 minutes more. Return veal/pork mixture to the pot. Add the drained hominy, beans and chickpea mixture, along with the squash and water. Stir well, and bring mixture to a a boil. Once it reaches a boil, immediately reduce heat to low and let it simmer about 2 hours or until until hominy and beans are tender.
- 5. Just before serving, stir in the lemon juice, and season with salt and pepper.
- 6. Divide among 6 individual serving bowls. Drizzle sauce over each serving, then garnish with scallions, and serve immediately.
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