Argentinian Wheat Locro Stew Recipes

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.

LOCRO

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.

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.