Ingredients
Serves 6
120g dried Northern white beans (cannellini beans - or use canned beans)
500g pork shoulder, cut into large cubes
2 chorizo sausages, sliced
1 400g can whole kernel corn, drained
2 medium potatoes, peeled and diced
2 medium sweet potatoes, peeled and diced
3 carrots, sliced
300gr pumpkin, diced
Locro Sauce
1 tbsp vegetable oil
1 onions, chopped
½ green capsicum, chopped
1 tbsp parsley, chopped
1 tbsp oregano leaves
1tsp paprika
¼ tsp salt
¼ tsp pepper
1 400g can tomatoes
Method
If using dried beans, cover beans with water and let soak overnight Next day, bring the beans to a boil for 15 minutes, covered with the same water. (Or use the canned version which is much easier and work out just as good for this dish.)
Add remaining ingredients. Simmer until everything is tender, at least 1 hour.
It should be the consistency of a thick soup. When it is ready, remove from heat, and prepare the Locro sauce.
To prepare the Locro sauce, sauté onion and capsicum in oil until soft.
Add remaining ingredients.
Simmer for 10 minutes.
To serve, place stew in casserole and pour hot Locro sauce over it. Serve with a ring of rice.
Notes
This seems to be a dish that is so diverse there is no universal recipe for it. It can be made using potatoes and fish, pork, beef or chicken and usually some sort of spicy sausage, or it can have a list of meat ingredients which is as long as your arm! It also traditionally has ingredients that we may have difficulty finding, so I have altered that also. I have taken a recipe I found published by the Argentine Embassy and modified it slightly to make it a little more achievable (in a much smaller length of time). Some recipes recommend cooking for around 10 hours! I have better things to do with my time!
This recipe is courtesy of the Embassy of the Argentine Republic.