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Central/South American
Vegetables
Stew
Saveur
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Medium (3)
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Soups & Stews (5)
Appetizers (1)
Main Course (1)
Season
Fall (3)
Winter (3)

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09/04/2012
Locro (Argentine Hominy Stew)
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
05/22/2012
Moqueca (Brazilian Fish Stew)
This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut.
Issue #148
11/06/2007
Braised Beef Stew with Okra and Smoked Sausage
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
Issue #107
10/26/2000
Argentinian Beef Stew in a Pumpkin
This classic stew blends Old World and New with a fusion of hearty meats and vegetables accented with peaches.
Issue #38
10/23/2000
Hominy, Chicken, and Pork Stew
Locro, which is also made with beef, is always served as a main course, with rice.
Issue #35
03/13/2002
Crayfish and Vegetable Chowder
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
Issue #21
01/16/2013
Menu: A Feijoada Party
The Brazilian pork-and-bean stew feijoada is a meal for the most festive occasions.
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