Easy Locro
Locro Paraguayo is a hearty and flavorful soup that is a beloved staple in Paraguay and is also popular in neighboring countries such as Argentina and Uruguay. This traditional dish is made with various ingredients, such as beef, vegetables, and hominy, and is typically seasoned with garlic, chili peppers, and other spices. Locro Paraguayo is often served on special occasions such as festivals and family gatherings and is a source of pride and tradition in Paraguayan culture. This warm and comforting stew is perfect for cold winter nights or whenever you're ready for a hearty and flavorful meal.
Ingredients
- 500 g Beef Bone-in short ribs
- 500 g Osso Bucco
- 2 large onions , finely chopped
- 7 large cloves garlic , finely chopped
- 6 carrots , peeled and cut into 1-inch rounds
- 250 g acorn squash , peeled, seeded, and cut into 1-inch pieces
- 2 large sweet potatoes or baking potatoes , peeled and cut into 1-inch chunks.
- 5 large tomatoes , chopped
- 2 large Poblano pepper or bell pepper , chopped
- 2 Tablespoons Knorr Beef Flavor Bouillon , to taste
- kosher salt to taste
- 1 tablespoon red paper flakes
- 5 cups hot water , as necessary for desired consistency
- 2 corn on the cob , halved
- 200 g frozen corn kernels
- 2 to 4 tablespoons Olive oil , as needed
- 16 oz/457g dried white corn *Hominy*
- 1 bunch cilantro , chopped
- 1 bunch green onion , chopped
Instructions
- In a large bowl, add the dried hominy "Locro" with 1 tablespoon of fresh lime juice; let it be soaked overnight. Drain soaked hominy and put in a large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour. Drain and set aside.
- Heat the olive oil in a large pot. Sear the ribs and osso buco in batches over medium-high heat, occasionally stirring, for 10 minutes until browned all over. Add the tomatoes, onion, poblano pepper, garlic, carrots, red pepper flakes, and beef bouillon, and cook over medium heat, occasionally stirring, for 10 minutes, until the vegetables start to brown.
- Stir in the hominy ''Locro", squash, corn, ear corn, sweet potatoes, and hot water (add enough water to cover the beef and vegetables). Bring the mixture to a boil and then simmer just below boiling point, constantly stirring for about 1 hour more, until meat is tender and hominy grains have softened and burst.
- Taste and adjust season, if necessary; Cover, and continue simmering for 30 more minutes or until desired consistency. Turn the heat off and stir in cilantro and green onion. Serve the hot Locro with lime wedges and cooked yuca.
Notes
How to Store & Re-Heat
To store: Allow it to cool to room temperature and then transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days.
To reheat: Transfer the Locro to a pot and heat over medium heat until it is heated. If it is too thick, add some water or broth to thin it out.
- Reheat in the microwave: Transfer the Locro to a microwave-safe container and heat for 1-2 minutes, occasionally stirring, until heated.
- Adjust seasoning: Taste the Locro as it reheats and adjust the seasoning as necessary. You may need to add more salt or spice to liven up the flavors.
Nutrition Facts
Easy Locro
Amount per Serving
Calories
226
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
49
mg
16
%
Sodium
354
mg
15
%
Potassium
812
mg
23
%
Carbohydrates
24
g
8
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
17
g
34
%
Vitamin A
11271
IU
225
%
Vitamin C
31
mg
38
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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