Locro (Andean Hearty Stew)

🛒 Ingredients

• Dried White Hominy 50 g · 175 kcal
• Dried White Beans 40 g · 132 kcal
• Pork Ribs (boneless, cut into chunks) 100 g · 280 kcal
• Beef Chuck (cut into chunks) 100 g · 220 kcal
• Red Chorizo Sausage (e.g., Spanish chorizo, sliced) 50 g · 160 kcal
• Pumpkin or Butternut Squash (peeled, seeded, diced) 300 g · 78 kcal
• Potatoes (peeled, diced) 150 g · 116 kcal
• Onions (chopped) 75 g · 30 kcal
• Garlic (minced) 10 g · 15 kcal
• Leeks (white and light green parts, sliced) 50 g · 31 kcal
• Red Bell Pepper (diced) 40 g · 8 kcal
• Vegetable Oil 10 g · 90 kcal
• Beef or Vegetable Broth 800 g · 40 kcal
• Ground Cumin 2 g · 0 kcal
• Smoked Paprika 2 g · 0 kcal
• Dried Oregano 1 g · 0 kcal
• Bay Leaves 1 g · 0 kcal
• Fresh Spring Onions (for garnish) 10 g · 3 kcal

👨‍🍳 Instructions

1. Soak hominy and white beans in separate bowls with plenty of water overnight, or for at least 8 hours; drain and rinse thoroughly.
2. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat and brown the pork ribs and beef chuck in batches until well-sealed; remove meat and set aside.
3. Add chopped onions, leeks, garlic, and red bell pepper to the same pot; sauté until softened, about 8-10 minutes.
4. Stir in ground cumin, smoked paprika, dried oregano, and bay leaves; cook for 1 minute until fragrant.
5. Return the browned meats to the pot, add soaked hominy, white beans, and sliced chorizo; pour in beef or vegetable broth.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until hominy and beans are tender.
7. Add diced pumpkin and potatoes to the pot; continue to simmer, uncovered, for another 45-60 minutes, or until vegetables are very tender and the stew has thickened.
8. Season with salt and pepper to taste; serve hot, garnished with fresh chopped spring onions and a drizzle of spicy paprika oil (optional).