Locro

Ingredients

• 1 cup of hominy corn, soaked for 12 hours (170 g)
• 2 tablespoons of olive oil (30 ml)
• 800 g of fresh pork ribs, cut into smaller pieces
• 1 large Portuguese sausage, sliced (220 g)
• 1 large onion, chopped (200 g)
• 2 cloves of garlic, chopped (6 g)
• 2 sachets of SAZÓN® beef bouillon powder
• 1 liter of water
• 1 cup of dry white beans, soaked for 8 hours (170 g)
• half a small cabbage, sliced (500 g)
• 2 medium potatoes, cut into large cubes (400 g)
• 3 cups of Japanese pumpkin, with skin, cut into medium cubes (300 g)

Modo de preparo

1. In a pressure cooker, place the drained hominy corn, cover with water, close, and cook for 10 minutes after it begins to boil.
2. Turn off the heat, wait for the pressure to release, and drain. Set aside.
3. In the same pan, add the olive oil and heat over medium heat. Add the pork ribs and fry for 10 minutes, or until browned. Add the sausage and fry for another 10 minutes.
4. Add the onion and garlic, and sauté for 3 minutes, or until softened. Add the beef bouillon dissolved in the water, the drained beans, and cook over medium heat for 15 minutes after it begins to boil. Turn off the heat and wait for the pressure to release.
5. Add the cabbage, potato, pumpkin, and hominy corn, stir, and cook with the pan partially covered for 30 more minutes, or until the pumpkin is tender. Remove from the heat and serve immediately.

Tips:

1. To brown the meats well without burning the bottom of the pan, sprinkle a little water while frying and scrape the bottom to release all the browned bits, making the meat more golden and flavorful.

2. Locro is a typical stew from some South American cuisines such as Argentina, Colombia, and Peru, made with a variety of ingredients like corn, beans, meats, pumpkin, and other vegetables.