Locro Criollo

Ingredients

• 2 cups dried white corn (or hominy), soaked overnight
• 1/2 lb pork ribs
• 1/2 lb beef short ribs
• 1/2 lb chorizo colorado sausage
• 1 cup pumpkin, cubed
• 2 sweet potatoes, cubed
• 1 onion, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon smoked paprika
• Salt, to taste
• Salsa picante (chili-paprika oil), for serving

Instructions

1. 1Drain the soaked corn and place in a large pot with the pork ribs, beef ribs, and enough water to cover generously.
2. 2Bring to a boil, then reduce heat and simmer for 1 1/2 hours, skimming foam occasionally.
3. 3Add the chorizo, pumpkin, and sweet potato, and continue simmering until the corn is very soft and the stew has thickened, about 30-40 more minutes.
4. 4In a small pan, sauté onion in oil with paprika to make a quick sofrito and stir into the pot.
5. 5Season with salt to taste, adding water if the locro becomes too thick.
6. 6Serve hot with salsa picante drizzled on top.

Comments

Loading comments…