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

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

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 


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