Argentinian Wheat Locro Stew Recipes

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.

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.

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.

ARGENTINE LENTIL STEW

Steps:

• Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

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.

ARGENTINA STYLE BEEF STEW

Steps:

• Fry bacon in a large skillet until crisp.
• Remove bacon to a paper towel line plate to drain; crumble bacon and chill until serving time.
• Brown beef (half at at time) in the hot bacon drippings; drain off the fat.
• In a 6-quart slow cooker, add in the carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper, dried thyme (if using), and garlic.
• Add in the meat and pour the broth over all.
• Cover and cook on LOW for 8-10 hours.
• Turn to HIGH; stir in cabbage and fresh thyme (if using).
• Cover and cook for 15-20 minutes or until the cabbage is just tender.