Locro (Hominy, Chicken and Pork Stew)
8 to 10 servings
Locro, which is also made with beef, is always served as a main course, with rice.
- 1 pound dried white beans, soaked overnight
- 1 pound dried giant hominy (treated white corn), soaked overnight
- One 3-pound chicken, skinned, boned and cut into chunks
- 1 1/2 pounds lean spare ribs
- 1 pound pancetta, cubed
- 2 small red bell peppers, cored, seeded and diced
- 1 pound Spanish-style chorizo, cut into 1-inch pieces
- 1 butternut squash, peeled, seeded and cubed
- 2 tablespoons sweet paprika
- Salt and freshly ground black pepper
Drain the beans, then transfer to a medium pot. Add enough water to cover the beans by 1 inch. Bring to a boil over high heat, reduce the heat to medium-low and simmer until tender, about 45 minutes. Drain and set aside.
Meanwhile, drain the corn, then transfer to a large heavy pot. Add enough water to cover the corn by 2 inches, then simmer over medium-low heat for 1 hour. Add the chicken, spare ribs, pancetta, peppers, chorizo, squash and paprika, and add enough water to just cover the meat and vegetables. Bring to a simmer, then reduce the heat to medium-low and continue to simmer, stirring occasionally, until the corn blooms and the stew is thick, about 4 hours more. Add the beans just before the stew is done. Season to taste with salt and pepper.
Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.
Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Need Something for Your Kitchen?
Get 15% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close