Vegan Argentinan Locro
"This is going to be spicy, adjust the spices for your tastes. This is a vegetable stew, you might want to add 2 cans of hominy and butter beans, it's a whole butternut squash, if you have one baked up might be easier to deal with."
Ingredients
Nutritional
- Serving Size: 1 (390.3 g)
- Calories 412.2
- Total Fat - 37.5 g
- Saturated Fat - 20.8 g
- Cholesterol - 82.8 mg
- Sodium - 1099 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 4 g
- Sugars - 4.7 g
- Protein - 3.2 g
- Calcium - 53.3 mg
- Iron - 1.6 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Get spices all measured out.
Step 2
Heat the olive oil in a large stock pan over medium-high heat.
Step 3
Cut the mushrooms into strips then fry off until all liquid is gone, about 8 minutes.
Step 4
Add onion, red pepper, and the white parts of the spring onions and leeks.
Step 5
Cook until the onions are translucent, about 5 minutes.
Step 6
Add the spices, seasoning to taste and cook for 1 minute.
Step 7
Add the tomato paste and cook for a further 1 minute.
Step 8
Add the hominy and stock.
Step 9
Mix well to combine everything.
Step 10
Bring to a boil then reduce the heat to a gentle simmer.
Step 11
Simmer for 30 minutes.
Step 12
Add the sweet corn, potato and butternut squash. You might need to add more water to cover everything.
Step 13
Cook for 30 minutes.
Step 14
Stir well to break apart some of the squash and potatoes to make the stew thicker.
Step 15
Last 5 minutes add butter beans
Step 16
Add the spring onions and mix well.
Step 17
Serve the stew in a bowl with the sauce drizzled on top.
Step 18
Quiquirimichi sauce:
Step 19
Heat the oil in a pan over low heat.
Step 20
Add the spring onions and cook gently for 1 minute.
Step 21
Add the paprika, chili, salt and vinegar stir to combine everything and cook for a further 30 seconds.
Step 22
Turn off the heat then mix in the water.
Tips
No special items needed.