Pork, chorizo, squash, beans and hominy in a tomato broth make up a bowl of Locro, a hearty Argentinian stew.

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QTY	MEASURE	INGREDIENT	PREPARATION
1	lb	Pork shoulder	Cut into 1-in. pieces
6	oz	Chorizo (Spanish)	Sliced
4	clove	Garlic	Minced
½		Onion, yellow	Minced
½		Squash, acorn	Peeled, seeded, finely chopped
		Scallions	Finely chopped
1	cup	Hominy
1	cup	Beans, lima
½	tbsp	Tomato paste
½	tsp	Oregano
½	tsp	Cumin
½	tsp	Paprika
1		Bay leaf
1		Lemon (juice)
		Crushed red pepper flakes
		Oil, olive
		Pepper, black
		Salt

1 Sauté the pork in a little oil over medium heat until browned on all sides, about 3-5 min. Remove and set aside. 

2 Add the chorizo to the pot and cook until it renders some fat, about 2 min. Add the garlic and onion and cook until soft, about 5 min. 

3 Add the tomato paste and seasonings. Add 6 cups water along with the squash and reserved pork. Reduce the heat and simmer, covered, for 2 hrs. 

4 Add the hominy, beans and chickpeas about 30 min before the end of the simmer. Stir in the lemon juice, and season to taste. 

Garnish with chopped scallions and a dash of paprika. 

Yield: 4 servings