Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

argentine hominy stew (locro)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Most Central and South American countries have their own version of Locro which vary depending on region, preference and availability of ingredients. This is a typical Argentine Locro recipe with hominy, veal, pork and Spanish chorizo that forms the flavor base. It's rounded out with an extra flavor boost from all of the assorted spices, herbs and vegetables that are added to the delicious stew. It has a creamy base with a slightly sweet taste, and it gets a bit of a kick from the paprika, chile flakes and assorted spices in the chorizo. It can easily be doubled to serve up to 12 people.

yield 6 - (PREP TIME IS MOSTLY FOR SOAKING BEANS)
prep time 8 Hr
cook time 2 Hr 15 Min
method Stove Top

Ingredients For argentine hominy stew (locro)

  • water (to rinse and soak beans)
  • 1 cup
    dried hominy
  • 1/2 cup
    dried lima beans
  • 1/2 cup
    dried chickpeas
  • 1/3 cup
    olive oil
  • 3/4 tsp
    sweet paprika
  • 1 pinch
    crushed red pepper flakes
  • 4 clove
    garlic, minced
  • 1/2 lb
    veal shoulder, cut into 1-inch chunks
  • 1/2 lb
    pork shoulder, cut into 1-inch chunks
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 5-oz pkg
    spanish cured chorizo, cut into 1/2-inch slices
  • 1 sm
    yellow onion, finely diced
  • 1 Tbsp
    tomato paste
  • 1/2 tsp
    dried oregano leaves
  • 1/2 tsp
    ground cumin
  • 1
    bay leaf
  • 1 sm
    acorn squash or butternut squash, peeled and diced
  • 5 cups
    water
  • 1/2 lg
    lemon, juiced
  • 1/2 cup
    chopped scallion (green onion)

How To Make argentine hominy stew (locro)

  • 1
    Rinse hominy under running water until water runs clear; place in a bowl with lima beans and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain.
  • 2
    Whisk together the oil, paprika, chile flakes, and half of the garlic in a bowl; set sauce aside.
  • 3
    Heat a 5-quart stockpot over medium-high heat. Season veal and pork with salt and pepper, then add the meats to the pot and cook about 5 minutes or until browned all over. Add oil if needed to prevent sticking, and turning frequently while cooking for even browning. Drain grease, and transfer cooked meat mixture to a plate.
  • 4
    Add chorizo to pot and cook for 2 to 3 minutes. Add remaining garlic and onion, and cook about 3 minutes or until onion is soft. Add tomato paste, oregano, cumin, and bay leaf, and cook for 2 minutes more. Return veal/pork mixture to the pot. Add the drained hominy, beans and chickpea mixture, along with the squash and water. Stir well, and bring mixture to a a boil. Once it reaches a boil, immediately reduce heat to low and let it simmer about 2 hours or until until hominy and beans are tender.
  • 5
    Just before serving, stir in the lemon juice, and season with salt and pepper.
  • 6
    Divide among 6 individual serving bowls. Drizzle sauce over each serving, then garnish with scallions, and serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT