Argentina - Locro
A lot of pictures show this as a yellow / tan type of dish so I was really worried I did something wrong. But I managed to find a few that matched mine in color – phew! This was surprisingly REALLY good, but it's hard not to be when you have all the wonderful meats simmering in this. Since this was at the very beginning of my WNTW journey, I still wasn’t as sensitive to heavy dishes, so I totally ate this with pride. It was really good!
Hah, unfortunately though, I totally didn’t realize it during the time, but Argentina is one of the few countries I may have accidentally done more than once. I made a delicious red onion pizza at a later date. But since I had already done this dish, I knew I wanted to post it anyway. You guys deserve the recipe, especially for a dish that’s phenomenal and so rich with flavor.
2 cups hominy (dry)
1 cup lima beans (dry)
1 cup chickpeas (dry)
3/4 cup olive oil (divided)
1 1/2 tsp paprika
1/2 tsp red chili flakes
8 garlic cloves (minced)
1 lb veal shoulder (chopped)
1 lb pork shoulder (chopped)
Salt and pepper (to taste)
10 oz cured chorizo (1/2-inch slices)
1 yellow onion (minced)
1 tbsp tomato paste
1 tsp dried oregano
1/2 tsp cumin
1 bay leaf
1 small acorn squash (finely chopped, sub butternut squash)
1 lemon (juice)
1 cup scallions (finely chopped)
Similar to rice, rinse the hominy until the water runs clear. Place in a bowl with the dry lima beans and chickpeas. Add enough water to cover and soak for at least 8 hours. When ready, drain. Honestly, you could probably use all the canned kinds without issue, but if you’re looking to make it legit, dry is the way to go.
In a mixing bowl, whisk together 1/2 cup of the olive oil, paprika, red chili flakes, and 2 minced garlic cloves. Set the sauce aside.
In a large pot over medium-high heat, add 1/4 cup of the olive oil. While the pot and oil are heating up, season both the veal and pork with salt and pepper. When the oil is ready, sear the meat on all sides until you get a nice brown color. Work in batches so you don’t overcrowd the meat, which can prevent a proper sear. It should take about 5 minutes per batch. When done, transfer to a plate, and add the chorizo and saute for about 2 minutes, until the fat renders.
To the chorizo, add the remaining 6 garlic cloves and all of the onion. Cook until soft and translucent, about 5 minutes. Add the tomato paste and give it a good stir before adding the oregano, cumin, and bay leaf. Continually stir for about 2 minutes before returning the meat to the pan. Also add the hominy, lima beans, chickpeas, acorn squash, and enough water to cover. Raise the heat to high. When it starts to bowl, lower the heat to medium-low and cover. Simmer for roughly 2 hours.
After the 2 hours, mix in the lemon juice and season with salt and pepper, as necessary. Serve them up in the desired number of bowls, drizzle with the sauce you made earlier, and garnish with scallions. Enjoy!
Recipe adapted from Saveur.