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Locro recipe
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- Cuisine: South American
- Prep Time: 20 min(s)
- Cook Time: 2 hr(s)
- Serves 7-8
Locro is a hearty thick stew popular all over South America, and is a classic Ecuadorian dish. This is also a dish in Peruvian cuisine, which at one point held the centre of the Inca Empire. It is also typical in Argentina, prepared by the different native Indian tribes at the time of the Spanish conquest. Its origin dates to before the Spanish colonial times.
Ingredients
500g dry corn kernels3-4 fresh chorizos
400g ham hock
200g bacon/pancetta
2 sweet potatoes
2 potatoes
1 small pumpkin
Sofrito
2 spring onions, chopped
1 tsp chilli
1 tsp cumin
1 tsp paprika
1 tsp dry oregano
Preparation
Soak the dry corn kernels overnight. (If you only have fresh corn, use that but it will not need to be soaked).Cut all of the ingredients into medium-sized pieces and place in a large pot on the stove. Cover with water.
Simmer over a medium heat for 2-3 hours until soft and creamy.
Prepare the sofrito to cover the dish. Mix the spring onions, chilli, cumin, paprika and oregano and a little olive oil.
Serve the stew in a deep dish, covered with the sofrito.
If you enjoyed this Locro recipe then browse more South American recipes, stew recipes, spanish radio recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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