This flavorful twist on the Argentine stew locro comes together in one pot. Canned hominy is used as a quick alternative to the dry version traditionally used. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.
SERVINGS: 6
SERVING SIZE: ¾ cup (300 grams)
PREP TIME: 25 minutes
COOKING TIME: 1 hour 25 minutes
Ingredients
- 2 teaspoons (10 milliliters) olive oil
- 1 pound beef chuck, diced into bite-size pieces
- ¼ cup diced thick-cut bacon (about 2 slices)
- ½ cup chorizo or spicy sausage
- 1½ cups diced yellow onion
- 1½ tablespoons sliced garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground nutmeg
- 2 bay leaves
- 1½ cups diced butternut squash
- 1½ cups diced sweet potato
- 1 14.5-ounce can diced tomatoes
- 5 fluid ounces (150 milliliters) water
- 1 cup frozen corn
- 1 15.5-ounce can white hominy
Instructions
- Heat oil in a large pot over medium-high heat. Add beef chuck and brown on all sides (about 3 to 4 minutes). Remove beef from pan and set aside.
- Return pot to stove, add bacon and chorizo and cook 3 to 4 minutes.
- Add onions and garlic and sauté 3 to 4 minutes.
- Add cumin, paprika, nutmeg and bay leaves, toss and cook 1 to 2 minutes.
- Add squash and sweet potatoes and sauté 3 to 4 minutes.
- Return beef to the pan and add tomatoes and water. Stir, bring to a boil and reduce to simmer for 50 minutes.
- Add corn and continue to cook for 10 minutes.
- Remove bay leaves.
- Stir over medium heat and, using the back of a wide spoon, press ingredients against sides of the pot to break down starchy vegetables and tomatoes.
- Continue to stir until liquid begins to thicken, about 3 to 4 minutes.
- Pour hominy into a microwave-safe bowl and heat on high in the microwave for 3 to 4 minutes.
- Drain heated hominy, add to the stew and stir to combine.
- Heat for 10 minutes. Serve hot.
Cooking note: For more tender meat, marinate chuck in fresh orange juice while prepping remainder of ingredients.
Nutrition per serving: 368 calories, 13g total fat, 4g saturated fat, 62mg cholesterol, 651mg sodium, 39g carbohydrate, 6g fiber, 10g sugar, 24g protein, N/A potassium, N/A phosphorus
Celestina Brunetti, RDN, LD is a personal chef and dietitian based in Albuquerque, and owner of Wellness Cucina LLC where her focus is on cooking for auto immune diseases. She blogs at wellnesscucinallc.com. Follow her on Facebook and Instagram.