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Locro Criollo
A hearty and traditional Argentine corn stew, often prepared for national holidays like May 25th. This rich dish features hominy, beans, various meats, and squash, simmered to perfection.
đ§ Ingredienser
- 500 g Dried white hominy corn (maĂz blanco pisado)(Ensure it's the type specifically for hominy or locro. Rinse thoroughly before soaking.)
- 300 g Dried white beans (e.g., alubias, navy beans)(Rinse thoroughly before soaking.)
- 1 kg total Assorted meats and sausages(A traditional mix includes beef (e.g., chuck, ribs), pork (e.g., belly, ribs), chorizo colorado (cured pork sausage), and sometimes chicken or trotters. Cut into large chunks.)
- 500 g Winter squash (e.g., calabaza, butternut)(Peeled, seeded, and cut into large cubes.)
- sufficient quantity Water or broth(Enough to generously cover all ingredients throughout cooking.)
- to taste Salt and black pepper
- for serving Quiquirimichi (spicy sauce)(A traditional condiment made with sautéed onions, red bell peppers, chili flakes, and oil.)
đšâđł Instruktioner
- 1
Soak the corn and beans: Rinse the dried white corn and white beans separately under cold running water. Place them in separate large bowls and cover generously with cold water. Let them soak overnight (at least 8-12 hours). Drain and rinse before cooking.
â±ïž Overnight (8-12 hours) - 2
Begin cooking the corn: Place the drained and rinsed corn in a very large, heavy-bottomed pot or Dutch oven. Cover with plenty of fresh water (about 3 inches above the corn). Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer gently for about 2 hours, or until the corn starts to soften but still holds its shape. Skim off any foam that rises to the surface.
â±ïž 2 hours - 3
Add beans and meats: Add the drained and rinsed white beans to the pot with the corn. Add the assorted meats and sausages, ensuring they are submerged. Add more water or broth if necessary to keep everything well covered. Bring back to a gentle simmer, cover partially, and cook for another 2 hours, stirring occasionally.
â±ïž 2 hours - 4
Add squash and finish cooking: Add the cubed squash to the pot. Continue to simmer, partially covered, for another 1 to 1.5 hours, or until the squash is very tender and starting to break down, thickening the stew. The meats should be fall-off-the-bone tender, and the beans and corn should be soft and creamy. Season generously with salt and freshly ground black pepper to taste. Adjust liquid if needed; the locro should be thick but not dry.
â±ïž 1 - 1.5 hours - 5
Serve: Ladle the hot locro into deep bowls. Serve immediately, accompanied by the quiquirimichi sauce on the side for individuals to add according to their preference.
â±ïž 15 minutes
đĄ Proffstips
- âLocro is traditionally served on May 25th, Argentina's National Day, but is enjoyed year-round as a comforting meal.
- âThis stew is incredibly filling due to the corn, beans, and meats. It's a complete meal in a bowl.
- âThe quiquirimichi sauce adds a spicy, flavorful kick. It's best served on the side so diners can control the heat level.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some regional variations include adding tripe or other offal for a richer flavor.
- Feel free to adjust the types and quantities of meats based on preference and availability. More chorizo colorado adds a lovely smoky depth.