Pork, chorizo, squash, beans and hominy in a tomato broth make up a bowl of Locro, a hearty Argentinian stew.
|1||lb||Pork shoulder||Cut into 1-in. pieces|
|½||Squash, acorn||Peeled, seeded, finely chopped|
|Crushed red pepper flakes|
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