Vegan Argentinan Locro

Created by dienia b on April 20, 2023

Ingredients

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.