Adventure #3: Locro!

As a missionary in northern Argentina, I was introduced to Locro and absolutely fell in love with it. It is a traditional dish in Salta, Jujuy, Tucumán, and Santiago del Estero. Though the ingredients available in the US aren't quite the same as the ones in Argentina, you can still create an amazing dish using things found in nearly every grocery store. Every Locro is different and you can adjust the proportions to suit your tastes. Be sure to invite lots of friends to come and enjoy Locro when you make it as it makes a LOT. Locro also gets better with time, so save leftovers either in the freezer or in the fridge depending on when you want to eat it again. It is quite filling and I'm sure that you will enjoy.

All of the ingredients beginning to boil in the pots

Dinner is served!

Locro (Argentine Stew)

Ingredients:

• 1 lb. tenderized round steak, cut into pieces (or you can use stew meat)
• 1/2 lb. bacon, cut into pieces
• 1 lb. italian sausages, cut into pieces
• 3-4 cloves of garlic, crushed
• 1 large sweet potato, coarsely diced (not a yam, but the whiter fleshed sweet potato)
• 1 large acorn squash, coarsely chopped
• 1 butternut squash, coarsely chopped
• 2 large cans of hominy
• 4 regular sized cans of great northern (or other white) beans
• 1-2 teaspoons cumin
• 2-4 Tablespoons kosher salt, to taste
• fresh cracked black pepper, to taste

Procedure:

1. Render (cook) bacon in a LARGE stew pot, add garlic and other meats. Don't worry about cooking the meat thoroughly right now as Locro needs to boil for 3-5 hours to achieve the correct consistency.
2. Add the squash and sweet potato to the pot and stir. Pour all of the contents of the cans of hominy and beans into the pot and stir again. Add seasonings, and top off the pot with water (about 2 inches below the lip of the pot). Bring to a boil.
3. Cook for 3-5 hours, stirring frequently.
4. When the stew begins to thicken because the squash starts breaking down, the Locro is about ready to serve. At that time, you should make two of the sauces traditionally served with Locro.
5. • Sauce #1
   • Ingredients:
   • 2 bunches green onion
   • 3 Tablespoons Olive Oil
   • 1-2 Tablespoons paprika
   • pinch of salt
   • Procedure:
   1. Heat oil in a small saucepan and sweat (lightly cook) the green onions in the oil. Add paprika and salt and stir. Remove from heat.
   • Sauce #2: Ají
   • Ingredients:
   • 1 small onion
   • 1 clove garlic
   • 4-6 small roma tomatoes
   • 1 serrano (or other mildly hot) pepper, with seeds and white veins removed
   • 1-2 pinches of salt
   • Procedure:
   • Blend the ingredients above until smooth. (This sauce is also served with Argentine empanadas.)
6. Once the sauces are ready and the Locro is thickened, you can begin to serve. Locro is best served in a large bowl with a spoonful or two of each of the sauces, to taste. You should also serve it with a crusty bread to dip and wipe the bowl clean. A light salad on the side helps to balance out the heaviness of Locro and gives some color variety to the meal. Enjoy!