Argentinian Wheat Locro Stew Recipes

Steps:

• 1. Place the wheat berries in a large saucepan, cover with water and cook until it is burst and cooked. This may take up to an hour. Add more water if necessary.
• 2. Add the meat, sausages, pork bones, salt pork and bacon. Simmer on low 1 hour. Add more water if necessary to keep everything covered & stew-y.
• 3. Add pre-cooked beans. Season with salt & pepper. Again, check water level. Simmer on low another 30 minutes.
• 4. Saute in melted butter the onion and pepper, add paprika and incorporate into the soup. Taste & adjust for seasoning if necessary. Serve in bowls.

Steps:

• 1. Rinse hominy under running water until water runs clear; place in a bowl with lima beans and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain.
• 2. Whisk together the oil, paprika, chile flakes, and half of the garlic in a bowl; set sauce aside.
• 3. Heat a 5-quart stockpot over medium-high heat. Season veal and pork with salt and pepper, then add the meats to the pot and cook about 5 minutes or until browned all over. Add oil if needed to prevent sticking, and turning frequently while cooking for even browning. Drain grease, and transfer cooked meat mixture to a plate.
• 4. Add chorizo to pot and cook for 2 to 3 minutes. Add remaining garlic and onion, and cook about 3 minutes or until onion is soft. Add tomato paste, oregano, cumin, and bay leaf, and cook for 2 minutes more. Return veal/pork mixture to the pot. Add the drained hominy, beans and chickpea mixture, along with the squash and water. Stir well, and bring mixture to a a boil. Once it reaches a boil, immediately reduce heat to low and let it simmer about 2 hours or until until hominy and beans are tender.
• 5. Just before serving, stir in the lemon juice, and season with salt and pepper.
• 6. Divide among 6 individual serving bowls. Drizzle sauce over each serving, then garnish with scallions, and serve immediately.