Locro
Directions
- 1Soak dry white beans and dried corn overnight.
- 2Heat a tablespoon of vegetable oil in a large stew pot on medium heat.
- 3Add sliced leek and onion with a dash of salt and cook until soft for approximately 5 minutes.
- 4Meanwhile, heat a large skillet with a dash of oil.
- 5Add chorizo and pancetta to the skillet and cook for a few minutes on medium-low heat to render some of the fat.
- 6Remove the cooked chorizo and pancetta from the skillet.
- 7Add diced pork shoulder and pork ribs to the same skillet and cook until browned all over, then remove and reserve.
- 8Add chopped garlic to the stew pot with the onions and cook for 1 minute.
- 9Add the cooked meats, white beans, corn, thyme, oregano, butternut squash, beef stock, and spices to the stew pot.
- 10Bring the mixture to a boil, then cover and cook for 1 hour and 30 minutes.
- 11Remove the lid and add the corn on the cob.
- 12Cover and cook for an additional 15 minutes.
- 13Check if the beans and corn are cooked through; if not, add more water and continue cooking.
- 14Taste and adjust salt levels.
- 15To make the spicy oil, heat some oil in a small pan.
- 16Once hot, add the sliced green and brown onion and cook for 2 minutes.
- 17Add paprika and cayenne pepper to the pan and cook for a further minute.
- 18Remove the spicy oil from the heat.
- 19Serve the Locro and drizzle with the spicy oil.
Ingredients
- 0.5 cup dry white beans
- 0.5 cup dried corn
- 1 sliced brown onion
- 0.5 sliced leek stalk
- 3 finely chopped garlic cloves
- 50 g chopped pancetta
- 1 sliced chorizo sausage
- 250 g diced pork shoulder
- 250 g pork ribs
- 0.5 chopped butternut squash
- 800 ml beef stock
- 2 tsp paprika
- 0.5 tsp cayenne pepper
- 5 sprigs fresh thyme
- 3 sprigs fresh oregano
- 2 tsp ground cumin
- 1 tsp black pepper
- 1 sliced into equal sized chunks corn on the cob
- to taste salt
- 3 tbsp olive oil
- 1 (green part sliced) green onion
- 0.25 brown onion
- 3 tsp paprika
- 0.5 tsp cayenne pepper
Equipment
large stew potlarge skilletsmall pan
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