Locro Semi-Argentinian Style
In Argentina, this hearty stew is usually enjoyed in the winter months.


1-1/2 pounds center cut pork chops cut into cubes
1-1/2 pounds beef stew cut down to same size as pork
3 ½ ounces chorizo sausages, cut into ¾ inch slices
3 liters of water
1-15 ounce can hominy beans
1-8 ounce can lima beans
1 small onion, chopped
3 cloves garlic, smashed and halved
1 small tomato, chopped
½ sweet red bell pepper, chopped
2 bay leaves
Juice of ½ lemon
1 sprig flat-leaf parsley
1 cup yellow squash, cubed
1 cup potatoes, peeled and cubed
1 ear of corn, cut into 2inch rounds
Kosher salt and pepper to taste

Quiquirimichi Sauce Ingredients:
1 scallion, chopped finely
¼ cup olive oil
¾ tsp sweet paprika
½ tablespoon tomato paste
½ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground coriander
1 teaspoon parsley, finely chopped
kosher salt and black pepper

(Elizabeth Carrion)


Step 1: 

While bringing 3 liters of water to a boil, cut your meats into cubes and slice chorizo about 3/4” thick.

(Elizabeth Carrion)


Step 2:

To boiling water, add your three meats (including bones), bay leaves and lemon juice.  Bring to a simmer and cook gently for one hour.

(Elizabeth Carrion)


Step 3:

While simmering, prepare your next set of ingredients by cutting up onions, tomato and red bell pepper.

(Elizabeth Carrion)


Step 4:

After 1 hour, add hominy, lima beans, onion, tomato, red pepper, garlic and parsley sprig.  Simmer for an additional hour.

(Elizabeth Carrion)


Step 5:

While pot continues to simmer, cut up squash, potatoes and corn.

(Elizabeth Carrion)


Step 6:

Then add to pot and simmer it all for another 20-30 minutes, or until done. Season with salt and pepper to taste.

(Elizabeth Carrion)


Step 7:

Prior to serving, discard bones and bay leaves.

(Elizabeth Carrion)


Step 8:

Serve in generous sized bowls with the quiquirimichi on the side.

(Elizabeth Carrion)


Quiquirimichi Sauce:

Quiquirimichi is the South American version of sofrito. It is a spicy, yet smokey sauce used for soups such as locro. To make this sauce, heat olive oil in a small sauce pan. Then add all spices, parsley and scallions and gently combine, mixing constantly for five minutes on low-medium heat.

(Elizabeth Carrion)

Locro Semi-Argentinian Style

In Argentina, this hearty stew is usually enjoyed in the winter months.

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