Locro Semi-Argentinian Style

Ingredients: 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)