Argentinean LocroFeatured by Viñas Del Aconcagua in the International Wine Club.
Indulge in this recipe for Argentinean Locro and pair it with the wines in your International shipment from Argentina for the best results!Yield: 4 - 6
Prep Time: 90 Minutes
Cook Time: 110 Minutes
• 1 cup dried white corn (hominy)
• 2 ears of fresh yellow corn, cut the kernels off the cobs
• 2 medium white onions, coarsely chopped
• 2 cloves garlic, thinly sliced
• 2 1/4 inch thick slices of smoked pancetta or slab of bacon, cubed
• 2 chorizos colorados or other slightly spicy sausage, sliced
• 2 one inch thick pieces of osso buco (beef shanks)
• 1 tsp. ground cumin
• 1 tsp. sweet paprika
• 1/2 tsp. freshly ground black pepper
• 2 bay leaves
• 1 1/2 cups of butternut squash, peeled and diced small
• 1 1/2 cups of yams, peeled and diced small
• 2 plum tomatoes, cut in small wedges
• salt to taste
• green onion for garnish
• chili oil
Soak the dried white corn in 2 cups of water overnight. The next day, prepare the chili oil in advance by soaking a tsp. of red pepper flakes in a Tbs. of olive oil for 2-3 hours.
Place the onions, garlic, bacon, sausage, and osso buco in a large stewpot. Cook over medium heat until the onions are translucent. Add the fresh yellow corn, paprika, cumin, bay leaves, salt, and pepper.
Continue to cook, stirring regularly, for roughly 10 min. Add the soaked white corn kernals, including the soaking water. Add hot water to the pot to about 2 inches above the level of the ingredients.
Add the remaining vegetables, stir, and bring to a boil. Reduce the heat and simmer, covered, stirring every 15-20 minutes for at least 2 hours. Uncover the pot and remove the bay leaves. Remove the pieces of osso buco and discard the bones. Cut the meat into bite-sized pieces, and then return it to the pot. Continue to stir over low heat, and using the back of a wide spoon or spatula, press the ingredients up against the sides of the pot so the starchy vegetables and tomato break down into the soup. As you continue to stir, mash, and cook, the soup should gradually thicken. Continue until locro reaches the rich consistency of a stew. Add salt to taste. Serve in bowls, garnish with green onions, and a touch of chili oil.