Salta-Style Locro

Ingredients

• •White corn kernels
• •Pork ribs
• •Chorizo sausage
• •Beef
• •White beans
• •Pumpkin
• •Sweet potato
• •Onion
• •Paprika
• •Cumin
• •Scallion

Steps

1. 1Soak the dried white corn kernels and white beans separately in water overnight, then drain both the next day.
2. 2Place the corn in a large heavy pot with fresh water and bring it to a simmer, cooking for about 1 hour, until the kernels begin to soften and split.
3. 3Add the pork ribs, chorizo, and beef to the pot along with the drained beans, then top up with more water so everything is well covered.
4. 4Simmer gently, partially covered, for about 2 hours, skimming off any foam that rises to the surface.
5. 5Stir in the diced pumpkin and sweet potato and continue cooking for 30 more minutes, until the vegetables break down and thicken the broth.
6. 6Meanwhile, cook chopped onion in a small pan with paprika and cumin for about 5 minutes, until soft and fragrant, to make a spiced topping.
7. 7Taste the locro and adjust the seasoning with salt as needed, since the long cooking time mellows the flavors.
8. 8Ladle the thick stew into bowls and finish each portion with a spoonful of the spiced onion topping and a scattering of chopped scallion.