In Argentina, this hearty stew is usually enjoyed in the winter months as well as patriotic holidays and is considered a national dish.

Like most stews, the traditional recipe calls for a thick sauce which can be high in calories.  In this version, we went with a more thin, light, soup-like consistency without compromising flavor.


- 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

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1. While bringing 3 liters of water to a boil, cut your meats into cubes and slice chorizo about 3/4” thick.
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.
3. While simmering, prepare your next set of ingredients by cutting up onions, tomato and red bell pepper.
4. After 1 hour, add hominy, lima beans, onion, tomato, red pepper, garlic and parsley sprig.  Simmer for an additional hour.
5. While pot continues to simmer, cut up squash, potatoes and corn.
6. Then add to pot and simmer it all for another 20-30 minutes, or until done.  Season with salt and pepper to taste.
7. Prior to serving, discard bones and bay leaves.
8. Serve in generous sized bowls with the quiquirimichi on the side.

Quiquirimichi Directions:

Quiquirimichi is the South American version of sofrito.  It is 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.  Add salt and pepper to taste.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.

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