Locro

Stew

• dried white hominy400 g
• dried white beans200 g
• pumpkin800 g
• beef shin500 g
• pork belly300 g
• chorizo3
• smoked bacon150 g
• onions2
• ground cumin2 tsp
• sweet paprika1 tbsp
• salt
• water3 l

Quiquirimichi

• vegetable oil4 tbsp
• spring onions4
• sweet paprika1 tbsp
• chilli flakes1 tsp

Stew

1. 01

   The night before, soak the hominy and beans in separate bowls of plenty of cold water for at least 8 hours.

2. 02

   Cut the beef shin and pork belly into 3 cm pieces, dice the bacon, slice the chorizo, chop the onions, and peel, deseed and cube the pumpkin.

3. 03

   Drain the hominy and beans and simmer them in fresh water for 1 hour.

4. 04

   Brown the bacon, the beef, the pork belly and the chorizo in a large pot and set aside. Soften the onions in the fat.

5. 05

   Add the cumin and paprika, then the drained hominy and beans, the beef, pork belly, bacon and chorizo, and about 3 litres of water, enough to cover generously.

6. 06

   Simmer gently for 90 minutes, stirring often — locro sticks to the base and burns easily as it thickens.

7. 07

   Add the pumpkin and cook for 45 minutes more. It will collapse and thicken the stew, which is the point.

8. 08

   It is ready when it is thick enough to hold a spoon upright. Season well with salt.

Quiquirimichi

9. 09

   Finely chop the spring onions and warm them gently in the vegetable oil for 3 minutes, then take it off the heat and stir in the paprika and chilli flakes.

10. 10

    Ladle the locro into bowls and spoon the quiquirimichi over each one.