Argentine Hominy Stew Locro Recipes

LOCRO

Locro image

Posted in response to a request. This version of a traditional Argentinean stew features both chicken and pork.

Provided by justcallmetoni

Categories One Dish Meal

Time 5h25m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried white bean, soaked overnight
1 lb dried giant hominy, soaked overnight (treated white corn)
1 (3 lb) chicken, skinned, boned, and cut into chunks
1 1/2 lbs lean spareribs
1 lb pancetta, cubed
2 small red bell peppers, cored, seeded, and diced
1 lb spanish style chorizo sausage, cut into 1 in. pieces
1 butternut squash, peeled, seeded, and cubed
2 tablespoons sweet paprika
salt & freshly ground black pepper

Steps:

Drain beans, then transfer to a medium pot. Add enough water to cover beans by one inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside.
Meanwhile, drain hominy, then transfer to a large heavy pot. Add enough water to cover hominy by 2 inches., then simmer over medium low heat for 1 hour.
Add chicken, spareribs, pancetta, peppers, chorizo, squash, and paprika, and add enough water to just cover meat and vegetables. Bring to a simmer, then reduce heat to medium low and continue to simmer, stirring occasionally, until corn blooms and stew is thick, about 4 hours more.
Add beans just before stew is done. Season to taste with salt and pepper.

Nutrition Facts : Calories 897.1, Fat 51.5, SaturatedFat 17.9, Cholesterol 184.3, Sodium 789.3, Carbohydrate 49.6, Fiber 11.1, Sugar 5.1, Protein 58.9

ARGENTINE BEEF, PORK, AND HOMINY STEW

Argentine Beef, Pork, and Hominy Stew image

Categories Beef Pork Vegetable Stew Fall Winter Gourmet

Yield Serves 12

Number Of Ingredients 16

Ingredients

1 1/2 pounds lean pork ribs, cut into 1-inch pieces
1 pound pancetta (Italian unsmoked cured bacon), cut into 1/2-inch pieces
1 pound flank steak, cut into 1-inch pieces
1 pound beef short ribs, cut between bones
3 sweet Italian sausage links, cut into 1 1/2-inch lengths
2 Spanish chorizo (spicy dried pork sausage) links, cut into 1 1/2-inch lengths
3 quarts water
6 carrots, cut into 1/2-inch-thick rounds
1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
1 large boiling potato, peeled and cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces
1 tablespoon paprika
3 (15-ounce) cans white hominy, rinsed
2 (16- to 19-ounces) cans white beans, rinsed
1 tablespoon salt
1 tablespoon black pepper

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.

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