Argentinian Wheat Locro Stew Food

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!

ARGENTINIAN WHEAT LOCRO (STEW)

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.

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.

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.

LOCRO CON PAPAS (ARGENTINA)

Steps:

• Melt the butter in a large saucepan and add the paprika, stirring to mix in the spice. Sauté the onions in this mixture until soft.
• Add the water and bring to a boil; add the potatoes. Simmer gently until the potatoes are almost cooked. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
• Add the light cream and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If necessary, take the back of a large fork or wooden spoon and gently mash the potatoes.
• Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup. Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.
• If available, some roasted corn kernels can be sprinkled on top as a garnish.