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Name: Locro
Total time: 3 h 30 min
Yield: Serves 8
Cuisine: Argentina
Ingredients: 400 g dried white hominy; 200 g dried white beans; 500 g pumpkin; 400 g beef stewing meat; 300 g pork shoulder; 200 g chorizo; 1 onion; 2 tbsp sweet paprika; 1 tsp ground cumin; 2 tsp salt; 4 spring onions

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Argentina3 h 30 minServes 8déjà cuisiné

Locro

Ingrédients11

dried white hominy400 g
dried white beans200 g
pumpkin500 g
beef stewing meat400 g
pork shoulder300 g
chorizo200 g
onion1
sweet paprika2 tbsp
ground cumin1 tsp
salt2 tsp
spring onions4

céréalelégumeviandeépice et sauce

Préparation

Soak the hominy and white beans in plenty of water overnight, then drain.
Cut the beef and pork into large chunks and the pumpkin into pieces. Slice the onion and chorizo.
Put the hominy, beans, meats, and onion in a large pot, cover with water, and simmer gently for about 2 hours.
Add the pumpkin, chorizo, paprika, cumin, and salt. Cook until the corn is tender and the stew is thick, about 1 hour more.
Stir and mash some of the pumpkin and beans into the broth to thicken it.
Rest the locro briefly, then serve hot garnished with chopped spring onions.