Locro- Argentinian Hominy Stew

Locro is a mouth-watering dish that you can enjoy many times over. The smells that fill the kitchen while it cooks are intoxicating. This recipe makes a big batch that you can serve with bread and maybe a light salad. It’s rich and flavorful, and the drizzle of chili-paprika oil garnish gives it a nice little kick.

5 from 2 votes

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Course: Lunch, Main Course, Soup

Cuisine: Argentina, South American

Prep Time: 20

Cook Time: 2 15

Total Time: 2 35

Servings:

Author: My Hungry Traveler

Equipment

Large pot or Dutch Oven
Colander
Whisk

Ingredients

Stew

2 cups Dried hominy (corn kernels), frozen or canned
1 cup Dried lima beans, frozen or canned
1 cup Dried chickpeas, frozen or canned
¼ cup Olive oil
2 lbs Pork shoulder or beef chuck, cut into ½-inch pieces
10 oz Cured Spanish chorizo, cut into ½-inch slices (Portuguese chorice, linguisa, or also kielbasa OK)
6 cloves Garlic, minced
1 tsp Each: salt and pepper
1 large Yellow onion, diced
1 tbsp Tomato paste
1 tsp Dried oregano
1 tsp Ground cumin
2 Bay leaf
1 large Lemon, juiced
4 cups Acorn or butternut squash, peeled, seeded, and cut into 1-inch cubes
10 cups Water
½ tsp Baking soda
1 cup Scallion, chopped

Quiquirimici (Garnish)

¼ cup Olive oil
½ tsp Dried red chile flakes
2 cloves Garlic, minced
2 tsp Paprika

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Instructions

Prep Beans - Rinse dried hominy in a colander under running water until water runs clear. Place hominy, dried chickpeas and lima beans in the large pot or Dutch oven. Soak 8 hours or overnight. Drain and set aside. Canned, or frozen hominy and beans may be used without soaking, just up the amount a little.
Make Quiquirimici Garnish - Wisk together olive oil, sweet paprika, minced garlic, and red chili flakes. Set aside.
Cook Meat and Vegetables - In same pot, heat oil over medium heat. Season pork or beef cubes with salt and pepper. Working in 2 batches, brown meat cubes on all sides, about 5 minutes per batch. Remove to a plate. Add chorizo to pot and cook until fat renders, 2-3 minutes. Add onion and garlic, and cook until soft, around 3 minutes. Add tomato paste, oregano, cumin, and bay leaf. Cook another 2 minutes.
Cook Locro - Return meat to pot along with beans, squash, and water. Bring to a boil, then reduce heat to medium-low and simmer until hominy and beans are tender, about 2 hours.
Serve - Stir in lemon juice and season with salt and pepper, if needed. Scoop into bowls, drizzle with quiquirimichi and garnish with chopped scallions.

Notes

If using canned or frozen hominy or beans, you'll want to increase the amount by about 50%. Add them about an hour through the boiling process, although it'd be fine to add them all at the start.
Locro can be made up-to two days in advance, refrigerated, and reheated on the stove before adding the quiquirmichi.
Cured chorizo can easily be replaced with Portuguese chorizo or linguica, or even kielbasa sausage.

Nutrition