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argentine hominy stew (locro)

4 Pinches
Northwestgal avatar
Renton, WA
Updated on Jun 12, 2018

Most Central and South American countries have their own version of Locro which vary depending on region, preference and availability of ingredients. This is a typical Argentine Locro recipe with hominy, veal, pork and Spanish chorizo that forms the flavor base. It's rounded out with an extra flavor boost from all of the assorted spices, herbs and vegetables that are added to the delicious stew. It has a creamy base with a slightly sweet taste, and it gets a bit of a kick from the paprika, chile flakes and assorted spices in the chorizo. It can easily be doubled to serve up to 12 people.

prep time 8 Hr
cook time 2 Hr 15 Min
method Stove Top
yield 6 - (PREP TIME IS MOSTLY FOR SOAKING BEANS)

Ingredients

  • - water (to rinse and soak beans)
  • 1 cup - dried hominy
  • 1/2 cup - dried lima beans
  • 1/2 cup - dried chickpeas
  • 1/3 cup - olive oil
  • 3/4 teaspoon sweet paprika
  • 1 pinch crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1/2 pound veal shoulder, cut into 1-inch chunks
  • 1/2 pound pork shoulder, cut into 1-inch chunks
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 5-oz packages spanish cured chorizo, cut into 1/2-inch slices
  • 1 small yellow onion, finely diced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1 - bay leaf
  • 1 small acorn squash or butternut squash, peeled and diced
  • 5 cups - water
  • 1/2 large lemon, juiced
  • 1/2 cup - chopped scallion (green onion)

How To Make argentine hominy stew (locro)

  • Step 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.
  • Step 2
    Whisk together the oil, paprika, chile flakes, and half of the garlic in a bowl; set sauce aside.
  • Step 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.
  • Step 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.
  • Step 5
    Just before serving, stir in the lemon juice, and season with salt and pepper.
  • Step 6
    Divide among 6 individual serving bowls. Drizzle sauce over each serving, then garnish with scallions, and serve immediately.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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