Locro is a hearty, thick stew typical of the Andes region and Argentina, often served in winter or during national celebrations. It is a slow-cooked blend of hominy (dried corn kernels), beans, squash, and various cuts of meat, including pork ribs and smoked sausage.

Prep Time	Cook Time	Serves
12 hours (Soaking)	3-4 hours	8-10

Part A: Ingredients

• Grains/Beans: 1 cup Dried White Hominy (Maíz Pisado), 1 cup Dried White Beans (e.g., Cannellini or Great Northern).
• Meat: 1 lb Smoked Pork Ribs or Pork Hock, 1 lb Beef Chuck, cut into 1-inch cubes, 2 Smoked Chorizo sausages (sliced).
• Vegetables: 1 large Onion, chopped, 1 Butternut Squash (or pumpkin), peeled and cubed, 2 Tbsp Oil or Lard.
• Liquid/Seasoning: 8 cups Beef or Vegetable Stock, 1 Tbsp Paprika, 1 tsp Cumin, Salt and Pepper.
• Topping (Salmuera): Olive Oil, Smoked Paprika, Scallions (for garnish).

Part B: Instructions

Step 1: Soak the Hominy and Beans (Overnight)

1. Place the dried hominy and dried beans in separate bowls and cover generously with cold water. Soak them for 12 hours or overnight. Drain and rinse before cooking.

Step 2: Brown the Meat

1. In a very large pot or Dutch oven, heat the oil/lard. Add the beef chunks and pork ribs/hock and sear until browned on all sides.
2. Remove the meat. Add the chopped onion to the pot and sauté for 5 minutes.

Step 3: Build the Stew Base

1. Return the meat to the pot. Add the soaked hominy and beans, beef/vegetable stock, paprika, cumin, salt, and pepper.
2. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the hominy and beans are starting to soften.

Step 4: Add Squash and Finish

1. Add the cubed butternut squash and sliced smoked chorizo sausages to the pot.
2. Continue to simmer, uncovered, for another 1 to $1 \frac{1}{2}$ hours. The squash should completely break down, naturally thickening the stew into a hearty consistency. If the stew becomes too thick, add more water or stock.

Step 5: Serve

• Ladle the hot Locro into bowls. The traditional topping is a salmuera (a small drizzle of olive oil, smoky paprika, and sliced green onions) added right before serving.