Argentine Hominy Stew Locro Food

LOCRO ~ ARGENTINA WINTER STEW

Steps:

• If using dried hominy, rinse until water runs clear. Place in a bowl with the beans, cover with water, and soak for at least 8 hours or overnight. If using canned hominy, skip this step and just soak the beans.
• Heat some olive oil in a pot over medium-high heat. Season pork and steak with salt and pepper. Brown the meat in batches, turning until browned all over, about 5 minutes. Set aside.
• Add chorizo and bacon, cooking for another 2 minutes.
• Add onion, leek, and garlic, cooking until soft, another 3 minutes.
• Add tomato paste, oregano, sweet paprika, 1 tsp. red pepper flake, and bay leaf. Cook for 2 minutes, then return meat to the pan with the drained hominy and beans, squash, and water or stock.
• Bring to a boil, reduce heat to medium, partially cover, and cook until hominy and beans are tender, about 2 hours.
• Add some olive oil to a sauté pan and place over medium heat. Add a large amount of chopped scallions and cook until slightly soft. Then add smoked paprika and remaining red pepper flakes. Adjust salt and pepper to taste. Heat the sauce through in a sauté pan.
• Divide stew into bowls and drizzle with the quiquirimichi.

ARGENTINA: LOCRO

Steps:

• Put the hominy and dried beans in a large bowl and cover with water. Soak overnight. Drain before using. **Note: You can use canned if needed. I used dried hominy and lima beans and canned garbanzos. If you do this, you'll want to increase the amount by about 1.5 - it's not an exact science. I used 1 can of canned chickpeas in place of 1 cup dried. I added them about an hour through the boiling process, but I think it would be fine to add them all at the start.
• *Cut skin and excess fat off of the pork shoulder/butt; cut into 1" pieces and set aside on a plate. *Cut cured chorizo into 1/2" diagonal slices. I used uncooked chorizo, so I cooked the links most of the way before cutting. Set aside on a plate. *Quarter the bacon slices and set aside on a plate. *Peel and remove the seeds from the squash, cut into 1" pieces. *Dice the onions.
• Add 2 Tbsp olive oil to the bottom of a large Dutch oven. Add the pork cubes and cured chorizo. Sprinkle with salad and pepper and brown on all sides; set aside on a plate.
• Add five cloves minced garlic, onion and bacon; cook until soft, about 5-7 minutes.
• Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes.
• Return meat to pan with hominy, lima beans, chickpeas, squash, and 10 cups water. Bring to a boil. Add ½ tsp baking soda to soften. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours.
• While it's cooking, whisk 1⁄2 cup oil, paprika, red pepper flakes, and 3 cloves garlic in a small bowl. Slice the scallions.
• Once the stew is finished, squeeze in the lemon juice. To serve, ladle the stew into bowls. Sprinkle with scallions and drizzle with chili oil sauce.

THE ADDUCI FAMILY'S LOCRO ARGENTINO

Steps:

• Soak the beans and grains for at least 12 hours.
• Boil the meat in water to cover in a large pot-2 hours minimum or 1 hour in pressure cooker.
• Saute or brown the chorizo in a separate pan, then cut into small pieces.
• Chop all the vegetables into small pieces.
• Add all the ingredients to a large caserola or pan, on medium low heat.
• Add the spices: smoked paprika, oregano and salt.
• Cook until all the vegetables are soft.
• If you wish, you can add fresh-ground black pepper. A disfrutarlo!

LOCRO

Steps:

• Drain beans, then transfer to a medium pot. Add enough water to cover beans by one inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside.
• Meanwhile, drain hominy, then transfer to a large heavy pot. Add enough water to cover hominy by 2 inches., then simmer over medium low heat for 1 hour.
• Add chicken, spareribs, pancetta, peppers, chorizo, squash, and paprika, and add enough water to just cover meat and vegetables. Bring to a simmer, then reduce heat to medium low and continue to simmer, stirring occasionally, until corn blooms and stew is thick, about 4 hours more.
• Add beans just before stew is done. Season to taste with salt and pepper.

ARGENTINE BEEF, PORK, AND HOMINY STEW

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.

ARGENTINE HOMINY STEW (LOCRO)

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.