Locro (Argentine Corn and Meat Stew)

Method

1. 1

   Drain and rinse the soaked hominy and beans.

2. 2

   Cover with plenty of fresh water in a large pot; bring to a boil and simmer until softening, about 60 minutes.

3. 3

   Add the pork shoulder, smoked sausage, and diced onion; simmer gently, skimming off any foam, until the meat turns tender, about 45 minutes.

4. 4

   Stir in the squash; keep simmering, stirring occasionally, as it breaks down and thickens the pot, about 45 minutes more.

   💡 The squash is the thickener — let it vanish into the broth on purpose.

5. 5

   Taste and adjust the salt; the stew is ready when a spoon can stand upright in it for a moment.

6. 6

   Make the quiquirimichi: bloom the paprika and sliced spring onion in a spoonful of hot fat skimmed from the pot.

7. 7

   Ladle into deep bowls and spoon the quiquirimichi over each.