Locro Semi-Argentinian Style
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<b>Ingredients:</b><br> 1-1/2 pounds center cut pork chops cut into cubes<br> 1-1/2 pounds beef stew cut down to same size as pork<br> 3 ½ ounces chorizo sausages, cut into ¾ inch slices<br> 3 liters of water<br> 1-15 ounce can hominy beans<br> 1-8 ounce can lima beans<br> 1 small onion, chopped<br> 3 cloves garlic, smashed and halved<br> 1 small tomato, chopped<br> ½ sweet red bell pepper, chopped<br> 2 bay leaves<br> Juice of ½ lemon<br> 1 sprig flat-leaf parsley<br> 1 cup yellow squash, cubed<br> 1 cup potatoes, peeled and cubed<br> 1 ear of corn, cut into 2inch rounds<br> Kosher salt and pepper to taste <b>Quiquirimichi Sauce Ingredients:<br></b>1 scallion, chopped finely<br> ¼ cup olive oil<br> ¾ tsp sweet paprika<br> ½ tablespoon tomato paste<br> ½ teaspoon dried oregano<br> ¼ teaspoon ground cumin<br> ¼ teaspoon crushed red pepper flakes<br> ¼ teaspoon ground coriander<br> 1 teaspoon parsley, finely chopped<br> kosher salt and black pepper (Elizabeth Carrion)
<b>Step 1: </b> While bringing 3 liters of water to a boil, cut your meats into cubes and slice chorizo about 3/4” thick. (Elizabeth Carrion)
<b>Step 2:</b> To boiling water, add your three meats (including bones), bay leaves and lemon juice. Bring to a simmer and cook gently for one hour. (Elizabeth Carrion)
<b>Step 3:</b> While simmering, prepare your next set of ingredients by cutting up onions, tomato and red bell pepper. (Elizabeth Carrion)
<b>Step 4:</b> After 1 hour, add hominy, lima beans, onion, tomato, red pepper, garlic and parsley sprig. Simmer for an additional hour. (Elizabeth Carrion)
<b>Step 5:</b> While pot continues to simmer, cut up squash, potatoes and corn. (Elizabeth Carrion)
<b>Step 6:</b> Then add to pot and simmer it all for another 20-30 minutes, or until done. Season with salt and pepper to taste. (Elizabeth Carrion)
<b>Step 7:</b> Prior to serving, discard bones and bay leaves. (Elizabeth Carrion)
<b>Step 8:</b> Serve in generous sized bowls with the quiquirimichi on the side. (Elizabeth Carrion)
<b>Quiquirimichi Sauce:</b> Quiquirimichi is the South American version of sofrito. It is a spicy, yet smokey sauce used for soups such as locro. To make this sauce, heat olive oil in a small sauce pan. Then add all spices, parsley and scallions and gently combine, mixing constantly for five minutes on low-medium heat. (Elizabeth Carrion)