Locro
This Locro recipe was featured on Pulses as a “World’s Greatest Pulse Dishes”. A traditional Latin American dish with great history, Locro is often eaten on May 25th to commemorate the Argentinian revolution of 1810, which successfully ended Spanish control of the country. This Locro recipe is as full of flavor as it is of history – featuring paprika, chili flakes, garlic, and other seasonings, as well as chorizo, veal, and pork shoulder.
Featuring U.S. Dry Bean Council
Ingredients
| 340 g | dried, broken hominy | |
| 180 g | dried lima beans | |
| 200 g | dried chickpeas | |
| 180 ml | olive oil | |
| 1 1/2 tsp | sweet paprika | |
| 1/2 tsp | crushed red chilli flakes | |
| 8 cloves | garlic, minced | |
| 450 g | veal shoulder, cut into 2.5 cm pieces | |
| 450 g | pork shoulder, cut into 2.5 cm pieces | |
| kosher salt and freshly ground black pepper, to taste | ||
| 280 g | cured chorizo, cut into 1 cm slices | |
| 1 large | yellow onion, minced | |
| 1 tbsp | tomato paste | |
| 1 tsp | dried oregano | |
| 1/2 tsp | ground cumin | |
| 1 | bay leaf | |
| 1 small | acorn squash, peeled, seeded and finely chopped | |
| 1 | lemon, juiced | |
| 100 g | scallions, finely chopped | |
