Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat, then add 200 grams of sliced Argentinian chorizo and cook until browned, about 5 minutes, then remove the chorizo and set aside, leaving the rendered fat in the pot.

2. 2

   Add 1 large finely diced onion and 1 large diced red bell pepper to the pot and sauté until softened, about 8-10 minutes.

3. 3

   Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried oregano, cooking for 1 minute until fragrant.

4. 4

   Add 1 kilogram of diced butternut squash, 200 grams of cooked white hominy corn, and the browned chorizo back into the pot, then pour in 1.5 liters of vegetable broth and add 1 bay leaf.

5. 5

   Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the butternut squash is tender and the flavors have melded, stirring occasionally.

6. 6

   Remove the bay leaf and season the stew with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, adjusting to taste.

7. 7

   Ladle the hot Butternut Squash and Chorizo Locro into serving bowls and garnish each with 2 tablespoons of fresh chopped parsley.