Best Argentinian Wheat Locro Stew Recipes

Argentinian Wheat Locro (stew) image

Provided by Beth Renzetti

Time 4h

Number Of Ingredients 11

1 lb wheat berries
2 lb beef skirt steak
1 lb pork neck bones
1/4 lb salt pork
5 fresh chorizo sausages, sliced
1/4 lb bacon, diced
1/2 lb cooked beans (black or red kidney)
1 Tbsp butter or bacon fat
1 onion, chopped
1 red bell pepper, chopped
1 Tbsp paprika

Steps:

1. Place the wheat berries in a large saucepan, cover with water and cook until it is burst and cooked. This may take up to an hour. Add more water if necessary.
2. Add the meat, sausages, pork bones, salt pork and bacon. Simmer on low 1 hour. Add more water if necessary to keep everything covered & stew-y.
3. Add pre-cooked beans. Season with salt & pepper. Again, check water level. Simmer on low another 30 minutes.
4. Saute in melted butter the onion and pepper, add paprika and incorporate into the soup. Taste & adjust for seasoning if necessary. Serve in bowls.

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.