World Flavors Cookbook

Locro Criollo

A thick, substantial soup-stew of white corn, beans, and various meats, traditionally eaten on patriotic holidays.

Cuisine: Argentina

Ingredients

• 2 cups white hominy corn (maíz blanco), soaked
• 1 cup white beans, soaked
• 500g squash or pumpkin (zapallo), cubed
• 500g beef brisket or flank, cubed
• 200g pork belly or pancetta
• 2 chorizos colorados (spiced pork sausages)
• 1 pig's trotter or ear (for thickening)
• Spicy sauce: green onion, paprika, cumin, oil

Instructions

1. Boil the soaked corn and beans in a large pot for about 1.5 hours.
2. Add the meats, trotters, and sausages. Simmer for another hour.
3. Add the squash. As it cooks, it will break down and turn the broth a beautiful orange color.
4. Simmer until everything is tender and the soup is thick and creamy.
5. Prepare the spicy oil (quiquirimichi) by heating oil with scallions and spices.
6. Serve in deep bowls with a spoonful of the spicy oil on top.