Locro
A traditional Argentine corn and bean stew enriched with meat and flavored with cumin. Hearty and warming with tender corn and hominy kernels.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 6 cups beef broth
- 2 cups frozen corn kernels
- 2 cans canned hominy, drained
- 2 cans canned white beans, drained
- 1 red bell pepper, diced
- 2 potato, cut into chunks
- to taste salt and pepper
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Brown the 2 lbs beef chuck, cut into 1-inch cubes in batches, about 8 minutes total. Remove and set aside.
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2
Sauté 1 diced yellow onion, 4 cloves minced garlic, and 1 diced red bell pepper until softened, about 5 minutes.
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3
Stir in 1 tsp paprika and 1 tsp ground cumin, cooking for 30 seconds until fragrant.
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4
Return beef chuck, cut into 1-inch cubes to the pot and add 6 cups beef broth. Bring to a boil, then reduce heat and simmer for 60 minutes covered.
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5
Add 2 cups frozen corn kernels, 2 cans canned hominy, drained, 2 cans canned white beans, drained, and 2 cut into chunks potato. Simmer for another 45 minutes until potatoes are very tender.
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6
Season to taste with to taste salt and pepper.
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7
Ladle into bowls and top with 1/4 cup chopped fresh cilantro. Serve hot.