Description
A hearty and traditional Argentine stew filled with hominy, beans, and various meats, perfect for family gatherings and chilly nights.
Ingredients
Scale
- 300 g dried white corn (hominy, soaked overnight)
- 200 g dried white beans (soaked overnight)
- 300 g pork shoulder (cut into bite-sized pieces)
- 200 g beef brisket (cut into bite-sized pieces)
- 150 g chorizo sausage (sliced)
- 100 g pancetta or smoked bacon (diced)
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 medium pumpkin or butternut squash (peeled and cubed)
- 2 medium potatoes (peeled and cubed)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1.5 L beef or chicken stock
- Salt and black pepper (to taste)
- 2 tbsp vegetable oil
- 1 small onion (finely chopped)
- 1 garlic clove (minced)
- 1 tsp chili flakes (adjust to taste)
Instructions
- Drain and rinse the soaked white corn and beans. Place them in a large pot with 1 liter of fresh water. Bring to a boil, reduce heat to low, and simmer for 45 minutes until slightly tender.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the diced pancetta or bacon and cook until crispy. Remove the pancetta, leaving the rendered fat in the pot.
- Sear the pork shoulder and beef brisket until browned on all sides. Remove the meat and set aside.
- Add the chorizo slices and cook for 2-3 minutes. Remove and set aside.
- Add the chopped onion and garlic to the pot, stirring until softened.
- Sprinkle in the smoked paprika, cumin, and oregano, and cook for another minute.
- Return the browned meats to the pot along with the partially cooked white corn and beans, cubed pumpkin, and potatoes.
- Pour in the stock and add the bay leaf.
- Bring to a boil, then reduce to a simmer. Cover and cook for 90–120 minutes, stirring occasionally.
- Prepare the ají sauce. Heat vegetable oil in a pan and sauté onion and garlic until golden. Add chili flakes, smoked paprika, salt, and pepper; set aside.
- Check the stew for doneness and adjust seasoning. If too thick, add more stock.
- Serve hot in deep bowls, garnished with ají sauce and cilantro or parsley. Enjoy with crusty bread or cornbread.
Notes
Soak beans and corn overnight for the best texture. Allow the stew to simmer gently to develop deep flavors.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Argentine
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg