Locro

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.

2. 2

   Season the pork cubes generously with salt and pepper, then brown them in batches for 3-4 minutes per side, without crowding the pot. Remove the browned pork to a plate and set aside.

3. 3

   In the same pot, cook the chorizo slices for 2-3 minutes until they release their oils and begin to brown at the edges. Remove the chorizo with a slotted spoon and set aside, leaving the flavorful fat in the pot.

4. 4

   Add the diced onion to the pot and sauté for 4-5 minutes until softened and translucent, then stir in the minced garlic and cook for 1 minute until fragrant. Add the cumin, oregano, and paprika, stirring constantly for 30 seconds to toast the spices.

5. 5

   Return the browned pork to the pot and pour in the beef stock, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the soaked white beans and bay leaves, then bring the mixture to a boil. Reduce the heat to low, cover partially, and simmer for 45 minutes until the pork is becoming tender.

6. 6

   Add the potatoes and squash to the pot, stirring well to combine. Continue simmering for 20 minutes until the vegetables are nearly tender, then add the corn kernels and the reserved chorizo slices.

7. 7

   Simmer for another 10 minutes until all vegetables are very tender and the stew has thickened slightly, with the broth becoming creamy from the starches in the potatoes. Taste and adjust seasoning with additional salt and pepper as needed.

8. 8

   Remove from heat, discard the bay leaves, and stir in the fresh parsley just before serving.