Locro (Argentine Hominy Stew)

Name: Locro (Argentine Hominy Stew)
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 2 cups dried, broken hominy; 1 cup dried lima beans; 1 cup dried chickpeas; 3 ⁄ 4 cup olive oil; 1 1 ⁄ 2 tsp. sweet paprika; 1 ⁄ 2 tsp. crushed red chile flakes; 8 cloves garlic, minced; 1 lb. veal shoulder, cut into 1" pieces; 1 lb. pork shoulder, cut into 1" pieces; Kosher salt and freshly ground black pepper, to taste; 10 oz. cured chorizo, cut into 1/2" slices; 1 large yellow onion, minced; 1 tbsp. tomato paste; 1 tsp. dried oregano; 1 ⁄ 2 tsp. ground cumin; 1 bay leaf; 1 small acorn squash, peeled, seeded and finely chopped; Juice of 1 lemon; 1 cup finely chopped scallions

Serves
serves 12

VIRGINIE BLANCHÈRE

In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color. —Virginie Blachere, photographer

Ingredients

2 cups dried, broken hominy
1 cup dried lima beans
1 cup dried chickpeas
³⁄₄ cup olive oil
1 ¹⁄₂ tsp. sweet paprika
¹⁄₂ tsp. crushed red chile flakes
8 cloves garlic, minced
1 lb. veal shoulder, cut into 1" pieces
1 lb. pork shoulder, cut into 1" pieces
Kosher salt and freshly ground black pepper, to taste
10 oz. cured chorizo, cut into 1/2" slices
1 large yellow onion, minced
1 tbsp. tomato paste
1 tsp. dried oregano
¹⁄₂ tsp. ground cumin
1 bay leaf
1 small acorn squash, peeled, seeded and finely chopped
Juice of 1 lemon
1 cup finely chopped scallions

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Instructions

Step 1

Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain. Whisk 1⁄2 cup oil, paprika, chile flakes, and 1⁄4 of the garlic in a bowl; set sauce aside. Heat remaining oil in an 8-qt. saucepan over medium-high heat. Season veal and pork with salt and pepper; working in batches, add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate. Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes. Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Stir in juice; season with salt and pepper. Divide among bowls; drizzle with sauce. Sprinkle with scallions.

Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain. Whisk 1⁄2 cup oil, paprika, chile flakes, and 1⁄4 of the garlic in a bowl; set sauce aside. Heat remaining oil in an 8-qt. saucepan over medium-high heat. Season veal and pork with salt and pepper; working in batches, add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate. Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes. Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Stir in juice; season with salt and pepper. Divide among bowls; drizzle with sauce. Sprinkle with scallions.

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