Monday, April 15, 2013
Locro: Argentinian Hominy Stew with Quiquirimichi
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White hominy, tender butternut squash, soyrizo, chickpeas, garlic, corn and tomatoes make up this hearty stew served with a spicy red bell pepper sauce.
Argentinian Hominy Stew
2 tbl extra virgin olive oil
1 large white onion, medium dice
10 oz vegan chorizo
2 cups butternut squash, small dice
6 cloves of garlic, minced
1 1/2 tbl salt
1 tbl tomato paste
1 tsp cumin
1 tsp dried oregano
1 tsp white pepper
1 tsp cayenne
1 bay leaf
1-28 oz can white hominy, drained
1-15oz can chickpeas, drained
1-15oz can diced tomatoes
4 cups water
2 cups fresh or frozen corn kernels
1/4 cup scallions, roughly chopped, for garnish
In a dutch oven or large pot sauce the onion in olive oil until tender, 5 minutes. Add the chorizo, squash and garlic and saute 5 minutes more. Season with salt, tomato paste, cumin, oregano, pepper, cayenne and bay. Stir to combine and cook 5 minutes more. Add the hominy, chickpeas, tomatoes, water and corn.
Bring to a boil, reduce to a low boil and cover. Cook for 30 minutes until the squash is tender.
Pour into bowls and garnish with scallions and quiquirimichi sauce.
1 tbl extra virgin olive oil
1 red bell pepper, small dice
1/2 red onion, small dice
1 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp cayenne
1/8 tsp pepper
2 tbl water
Saute the bell pepper and onion in olive oil until tender and caramelized, 10 minutes. Season with paprika, red pepper flakes, salt, cayenne and pepper. Cook 2 minutes more. Transfer to a blender and blend with water until smooth.