Argentinian Locro
527kcal
Ingredients
- 1 lb. dried white corn kernels (hominy)
- 1 lb. beef brisket, cubed
- 1 lb. pork shoulder, cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 tbsp. paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 2 chorizo sausages, sliced
- 1 15 oz. can white beans, drained and rinsed
- Salt and pepper to taste
- Water or beef broth, as needed
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Method
- Soak the dried corn kernels in water overnight.
- In a large pot or Dutch oven, brown the beef and pork over medium-high heat. Remove from the pot and set aside.
- In the same pot, sauté the onion, garlic, and red bell pepper until soft and fragrant.
- Add the paprika, cumin, and oregano and cook for another minute, stirring constantly.
- Add the beef and pork back to the pot and add enough water or beef broth to cover the meat by about 2 inches.
- Add the soaked corn kernels, bay leaves, and chorizo sausages to the pot.
- Bring the mixture to a boil and then reduce the heat to low. Simmer for about 2 hours, stirring occasionally and adding more water or broth as needed to keep the ingredients covered.
- After 2 hours, add the white beans and continue to simmer for another 30 minutes.
- Remove the bay leaves and season with salt and pepper to taste.
Nutrition
Serving1servingCalories527kcalCarbohydrates37gProtein38gFat25gSaturated Fat9gCholesterol116mgSodium621mgPotassium893mgFiber9gSugar6g