Traditional Argentine Locro

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Drain the soaked hominy and beans and place them in a heavy pot with fresh water.

Ingredients quick view

1 1/2 cups dried white hominy, soaked overnight

1 cup dried white beans, soaked overnight

1 lb pork shoulder, cubed

1/2 lb beef brisket, cubed

8 oz chorizo colorado, sliced

1 lb zapallo or butternut squash, cubed

1 onion, chopped

2 scallions, sliced

1 tbsp sweet paprika

1 tsp ground cumin

Salt and water as needed

Zapallo should partially dissolve and naturally thicken the locro.

Stir frequently once the hominy softens.

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