Locro
I experienced my first bowl of Locro about a decade ago in a restaurant called La Querencia in the barrio of Recoleta in Buenos Aires. It’s something I order every time I return to the restaurant. The soup, with hominy and white beans, and pieces of pancetta and spicy chorizo sausage, is one of the vestiges of Argentina’s indigenous population, the Quechua, that still remains today.
Ingredients
- 2 cups hominy dried, broken
- 1 cup lima beans dried
- 1 cup chickpeas dried
- 3/4 cup olive oil
- 1 1/2 tsp paprika sweet
- 1/2 tsp red pepper flakes crushed
- 8 cloves garlic minced
- 1 lb boneless veal shoulder cut into 1" pieces
- 1 lb pork shoulder cut into 1" pieces
- Kosher salt to taste
- black pepper freshly ground,
- 10 oz spanish chorizo cured, cut into 1⁄2" slices
- 1 yellow onion large, minced
- 1 tbsp tomato paste
- 1 tsp oregano dried
- 1/2 tsp ground cumin
- 1 bay leaf
- 1 acorn squash small, peeled, seeded and finely chopped
- lemon juice Juice of 1 lemon
- 1 cup green onion (scallion) finely
Instructions
- 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 1⁄2 cup oil, paprika, chile flakes, and 1⁄4 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.
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