Best Argentine Hominy Stew Locro Recipes

Argentine Hominy Stew (Locro) image

Provided by Vickie Parks

Time 10h15m

Number Of Ingredients 22

water (to rinse and soak beans)
1 cup dried hominy
1/2 cup dried lima beans
1/2 cup dried chickpeas
1/3 cup olive oil
3/4 tsp sweet paprika
1 pinch crushed red pepper flakes
4 clove garlic, minced
1/2 lb veal shoulder, cut into 1-inch chunks
1/2 lb pork shoulder, cut into 1-inch chunks
1 tsp salt
1 tsp black pepper
5-oz pkg spanish cured chorizo, cut into 1/2-inch slices
1 small yellow onion, finely diced
1 Tbsp tomato paste
1/2 tsp dried oregano leaves
1/2 tsp ground cumin
1 bay leaf
1 small acorn squash or butternut squash, peeled and diced
5 cups water
1/2 large lemon, juiced
1/2 cup chopped scallion (green onion)

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.

Argentine Beef, Pork, and Hominy Stew image

Yield Serves 12

Number Of Ingredients 16

1 1/2 pounds lean pork ribs, cut into 1-inch pieces
1 pound pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces
1 pound flank steak, cut into 1-inch pieces
1 pound beef short ribs, cut between bones
3 sweet Italian sausage links, cut into 1 1/2-inch lengths
2 Spanish chorizo (spicy dried pork sausage) links, cut into 1 1/2-inch lengths
3 quarts water
6 carrots, cut into 1/2-inch-thick rounds
1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
1 large boiling potato, peeled and cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces
1 tablespoon paprika
3 (15-ounce) cans white hominy, rinsed
2 (16- to 19-ounces) cans white beans, rinsed
1 tablespoon salt
1 tablespoon black pepper

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.