How to make it
5 steps. Take it one step at a time.
Drain the pre-soaked hominy corn and white beans
Drain the pre-soaked hominy corn and white beans.
In a large heavy-bottomed pot, sauté the pork belly
In a large heavy-bottomed pot, sauté the pork belly until it begins to release its fat. Add the sliced chorizo and cook for another 3 minutes.
10 minAdd the chopped onions and minced garlic
Add the chopped onions and minced garlic to the pot. Sauté until translucent.
5 minAdd the corn, beans, and 2 liters of water
Add the corn, beans, and 2 liters (8 1/2 cups) of water. Bring to a boil, then reduce heat and simmer for 60 minutes.
1 hrAdd the cubed pumpkin, paprika, and cumin
Add the cubed pumpkin, paprika, and cumin. Stir well. Continue simmering for another 45-60 minutes, stirring occasionally, until the pumpkin has disintegrated and the stew is thick.
1 hr
A little kitchen wisdom
The secret to a great Locro is the slow simmer which allows the pumpkin to dissolve completely, thickening the broth into a creamy consistency. Always soak your dried corn and beans for at least 12 hours before cooking.
