Best Stew Beef Pork And Hominy Argentina Style Recipes

PORK AND HOMINY STEW

Pork and Hominy Stew image

This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!

Provided by BRANDI T

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h40m

Yield 8

Number Of Ingredients 13

Ingredients

1 (2 pound) pork roast, diced
1 tablespoon ground cumin
salt and pepper
1 tablespoon olive oil
2 (15.5 ounce) cans white hominy
20 dried chile de arbol peppers
water
1 ¼ cups finely chopped onion
1 teaspoon minced garlic
12 corn tortillas, warmed
2 limes, quartered
1 bunch fresh cilantro, chopped
1 ½ cups shredded cabbage

Steps:

Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g

ARGENTINE HOMINY STEW (LOCRO)

Argentine Hominy Stew (Locro) image

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

Ingredients

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

Argentine Beef, Pork, and Hominy Stew image

Categories Beef Pork Vegetable Stew Fall Winter Gourmet

Yield Serves 12

Number Of Ingredients 16

Ingredients

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.