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.
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