An Argentinian stew made with hominy, beans, mushrooms and vegetables. Served with Quiquirimichi, a spicy sauce drizzled on top.
5 from 3 votes
Course Main
Cuisine Argentinian
Servings 4
Ingredients
Locro
150gdried cracked hominywhite corn
3tablespoonsolive oil
4portobello mushrooms
1sweet onion
1leek
4spring onions
1red pepper
1tablespoontomato paste
1teaspoonsmoked paprika
2teaspoonssweet paprika
2teaspoonsoregano
1teaspooncumin
2bay leaves
1tin butter beans
1butternut squashpeeled and diced
1medium potatopeeled and diced
1corn on the cobcut into 3cm pieces
800mlveg stock
Quiquirimichi
2tablespoonsolive oil
Green parts of 2 spring onions from Locro
1teaspoonsweet paprika
½teaspoonchilli flakes
1tablespoonwhite wine vinegar
¼teaspoonsalt
1tablespoonwater
Instructions
Locro
Soak the white corn overnight. Before cooking, rinse then set aside.
Heat the olive oil in a large pan over medium-high heat.
Cut the mushrooms into strips then fry off until all liquid is gone. Around 8 minutes.
Optional Step: If you want the mushrooms to have a meatier texture you can use something like a potato masher to push down on the mushrooms to squeeze out all their liquid. Don’t discard the liquid just cook them until the liquid has cooked off.
Add onion, red pepper, leek and the white parts of the spring onions. Cook until the onions are translucent. Around 5 minutes.
Add the spices and cook for 1 minute then add the tomato paste and cook for a further 1 minute.
Add the white corn and stock, mix well to combine everything. Bring to a boil then reduce the heat to a gentle simmer. Simmer for 30 minutes.
Add the sweet corn, beans, potato and butternut squash. You might need to add more water to cover everything.
Cook for 30 minutes. Stir well to break apart some of the squash and potatoes to make the stew thicker.
Add half the green parts of the spring onions and mix well. Reserve the other half for the sauce.
Serve the stew in a bowl with the sauce drizzled on top.
Quiquirimichi
Heat the oil in a pan over low heat. Add the reserved spring onions and cook gently for 1 minute. Add the paprika, chilli, salt and vinegar stir to combine everything and cook for a further 30 seconds. Turn off the heat then mix in the water.