Locro
Locro is a traditional thick and hearty stew from South America, particularly popular in Argentina, Bolivia, Ecuador, and Peru. It is typically made with corn, potatoes, beans, and a variety of vegetables and meats such as beef, sausage, and pork.
Ingredients
- 2 cups dried hominy corn
- 4 cups water
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons oil
- 2 potatoes peeled and diced
- 1 sweet potato peeled and diced
- 1 carrot peeled and sliced
- 1 cup butternut squash diced
- 1 cup white beans cooked
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- In a large pot, soak the dried hominy corn in water overnight.
- Drain the corn and add fresh water to cover. Bring to a boil, then reduce heat and simmer for about 1-2 hours until the corn is tender.
- In a separate pan, heat the oil and sauté the onion and garlic until translucent.
- Add the potatoes, sweet potato, carrot, and butternut squash to the pan and cook for a few minutes.
- Add the cooked vegetables to the pot with the corn, along with the white beans, cumin, paprika, salt, and pepper. Stir well.
- Simmer the stew for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Serve hot, garnished with chopped fresh parsley.
- Enjoy!
The preparation time for Locro can vary depending on whether you soak the dried hominy corn overnight or not. If you soak the corn overnight, it will reduce the cooking time significantly.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 352kcal (18%)Carbohydrates: 62g (21%)Protein: 10g (20%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 351mg (15%)Potassium: 1127mg (32%)Fiber: 11g (46%)Sugar: 8g (9%)Vitamin A: 14332IU (287%)Vitamin C: 35mg (42%)Calcium: 121mg (12%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
