Locro Argentino Soup Recipes

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ARGENTINA: LOCRO



Argentina: Locro image

Provided by Johanna

Categories     South America

Time 3h

Yield 8

Number Of Ingredients 21

hominy: 2 cups
lima beans: 1 cup
chickpeas: 1 cup
olive oil: 2 Tbsp
pork shoulder or butt: 2 lbs
salt and pepper
bacon: 1/2 pound
cured chorizo: 10 oz
yellow onion: 1 large
garlic: 5 cloves
tomato paste: 1 Tbsp
oregano: 1 tsp
cumin: 1 tsp
bay leaves: 3
butternut squash: 4 cups
lemon: 1
scallions: 1 cup, finely chopped
olive oil: 1/2 cup
garlic: 3 cloves
red chili flakes: 1 tsp
smoked paprika: 2 tsps

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



Locro ~ Argentina Winter Stew image

Locro is always served hot, with bread on the side, and is topped with Quiquirimichi - a traditional hot sauce.

Provided by David Taylor

Categories     Soup

Time 10h35m

Number Of Ingredients 24

½ lb. pork shoulder (cubed or sliced)
½ lb. flank steak (cubed or sliced)
½ lb. bacon (preferably unsmoked; diced)
½ lb. chorizo (sliced)
1½ cups hominy (dried or canned)
1 cup dried white beans (fava beans, or lima beans)
1 acorn squash (peeled, seeded, and diced)
1 yellow onion (diced)
3 garlic cloves (minced)
1 leek (halved and sliced)
1 tbsp. tomato paste
2 tbsp. dried oregano
1 tbsp. sweet paprika
1 tbsp. smoked paprika
1 tsp. red pepper flakes
1 bay leaf
salt and pepper
olive oil
10 cups water
olive oil
scallions (sliced)
1 tbsp smoked paprika
1 tsp red pepper flakes
salt and pepper

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.

LOCRO (ECUADORIAN POTATO-CHEESE SOUP)



Locro (Ecuadorian Potato-Cheese Soup) image

Found online; posting for ZWT 7-South America (Ecuador). Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew.

Provided by AZPARZYCH

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup oil or 1/4 cup butter
1/2 onion, minced
3 -4 garlic cloves, minced
1 1/2-2 lbs potatoes, peeled and diced
4 cups water or 4 cups stock
1 cup milk
salt and pepper
1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

Steps:

  • Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
  • Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
  • Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
  • Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
  • Remove the soup from heat and stir in the cheese.
  • Adjust seasoning and serve immediately.
  • *Variations:.
  • A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
  • Chopped avocado is often used as a garnish.

LOCRO - SOUTH AMERICAN POTATO SOUP



Locro - South American Potato Soup image

Make and share this Locro - South American Potato Soup recipe from Food.com.

Provided by Pesto lover

Categories     Low Cholesterol

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 -5 large russet potatoes, peeled & cut in chunks
8 cups chicken broth
1 cup milk
1 small onion, finely diced
2 teaspoons olive oil (colored with achiote seeds)
1 egg
2 cups monterey jack cheese, shredded
salt & pepper
2 cups cooked rice (optional)

Steps:

  • Bring broth to a boil and add the potatoes. After it boils again, add milk.
  • Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
  • Saute the onion in the colored oil until translucent.
  • When potatoes are almost done, add the onion.
  • Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
  • Add in the cheese and stir until melted.
  • Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
  • As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!

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