Locro (Argentine Hominy Stew)

Serves 12

Ingredients

• 2 cups dried hominy

• 1 cup dried lima beans

• 1 cup dried chickpeas

• 3/4 cup olive oil

• 1 1/2 tsp sweet paprika

• 1/2 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

• 10 oz cured chorizo, cut into 1/2” slices

• 1 large yellow onion, minced

• 1 tbsp tomato paste

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1 bay leaf

• 1 small acorn squash, peeled, seeded, and chopped

• Juice of 1 lemon

• 1 cup finely chopped scallions

Method

1. Rinse hominy, lima beans, and chickpeas. Soak them overnight, then drain.

2. Mix 1/2 cup olive oil, paprika, chile flakes, and 1/4 of the garlic to create a sauce.

3. In a large pot, heat the remaining oil and cook veal, pork, and chorizo until browned. Remove and set aside.

4. Add garlic, onion, tomato paste, oregano, cumin, and bay leaf, cooking for 2 minutes.

5. Add soaked hominy, beans, squash, and 10 cups of water. Boil, then simmer for 2 hours, until tender.

6. Stir in lemon juice, season with salt and pepper, and garnish with scallions and paprika sauce.

Enjoy this hearty Argentine Locro with Vakiano’s cozy poncho, the perfect addition for keeping warm during chilly weather. Wrap yourself in comfort and style as you savor this traditional dish. Stay snug and chic—get your poncho today!