Locro (Argentine Hominy Stew)

See the RecipeVirginie Blanchère

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. —Virginie Blachere, photographer

Locro (Argentine Hominy Stew)
This creamy stew combines pork, veal, chorizo, chickpeas, lima beans, squash and hominy for a hearty dish, garnished with a splash of piquant paprika oil.
Yield: serves 12

Ingredients

  • 2 cups dried, broken hominy
  • 1 cup dried lima beans
  • 1 cup dried chickpeas
  • 34 cup olive oil
  • 1 12 tsp. sweet paprika
  • 12 tsp. crushed red chile flakes
  • 8 cloves garlic, minced
  • 1 lb. veal shoulder, cut into 1" pieces
  • 1 lb. pork shoulder, cut into 1" pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 10 oz. cured chorizo, cut into 1/2" slices
  • 1 large yellow onion, minced
  • 1 tbsp. tomato paste
  • 1 tsp. dried oregano
  • 12 tsp. ground cumin
  • 1 bay leaf
  • 1 small acorn squash, peeled, seeded and finely chopped
  • Juice of 1 lemon
  • 1 cup finely chopped scallions

Instructions

  1. Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain. Whisk 12 cup oil, paprika, chile flakes, and 14 of the garlic in a bowl; set sauce aside. Heat remaining oil in an 8-qt. saucepan over medium-high heat. Season veal and pork with salt and pepper; working in batches, add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate. Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes. Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Stir in juice; season with salt and pepper. Divide among bowls; drizzle with sauce. Sprinkle with scallions.