Locro | FoodieAtlas

Ingredients

1 lb beef stew meat, cut into chunks
1 lb pork shoulder, cut into chunks
1/2 lb chorizo sausage, sliced
1 cup dried white hominy corn (or canned hominy, drained)
1 cup dried lima beans or white beans, soaked overnight
1 large onion, finely chopped
2 cloves garlic, minced
1 large butternut squash, peeled and chopped
2 large potatoes, peeled and chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 bay leaf
Salt and pepper to taste
4 cups beef broth
4 cups water
2 tablespoons vegetable oil

Instructions

Prepare the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the beef stew meat, pork shoulder, and chorizo sausage. Brown the meat on all sides, then remove from the pot and set aside.

Cook the Vegetables

In the same pot, add the finely chopped onion and minced garlic. Saut√© until the onion is soft and translucent.

Stir in the chopped tomatoes, red and green bell peppers, and cook for about 5 minutes until the vegetables are tender.

Add the Squash and Potatoes

Add the chopped butternut squash and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.

Combine Ingredients

Return the browned meat to the pot. Add the drained hominy corn and soaked beans. Stir in the paprika, ground cumin, ground chili powder, bay leaf, salt, and pepper.

Add Liquid

Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 3 hours, or until the meat and beans are tender and the flavors are well combined.

Adjust Seasoning

Taste the locro and adjust the seasoning with additional salt and pepper if needed. If the stew is too thick, you can add a little more water or broth to reach the desired consistency.

Serve

Ladle the locro into bowls and serve hot. It can be garnished with fresh parsley or chopped green onions if desired.