Locro Argentino Soup 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.

LOCRO (ECUADORIAN POTATO-CHEESE SOUP)

Steps:

• Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
• Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
• Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
• Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
• Remove the soup from heat and stir in the cheese.
• Adjust seasoning and serve immediately.
• *Variations:.
• A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
• Chopped avocado is often used as a garnish.

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.