Ingredients with Measurements:
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound chorizo, sliced
- 2 sweet potatoes, peeled and cubed
- 1 can white hominy, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
2. Add the sliced chorizo and cook until browned on both sides.
3. Add the sweet potatoes, hominy, white beans, cumin, paprika, and oregano. Stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low and simmer for 30-40 minutes or until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- You can substitute the sweet potatoes with butternut squash or pumpkin.
- You can use any type of beans you prefer, such as black beans or kidney beans.
Variations:
- You can add corn kernels for extra sweetness and texture.
- You can use different types of sausage, such as spicy Italian sausage or Andouille sausage.
- You can add diced tomatoes for a more acidic flavor.
Tips and Tricks:
- Make sure to brown the chorizo well to bring out its flavor.
- You can make this recipe ahead of time and reheat it when ready to serve.
- This recipe can be easily doubled or tripled for a larger crowd.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat until heated through.
Presentation Ideas:
- Serve in individual bowls with a dollop of sour cream or Greek yogurt on top.
- Serve with a side of crusty bread for dipping.
Garnishes:
- Fresh cilantro
- Sour cream or Greek yogurt
- Shredded cheese
Pairings:
- Serve with a crisp green salad for a lighter meal.
- Pair with a full-bodied red wine, such as Malbec or Cabernet Sauvignon.
Suggested Side Dishes:
- Crusty bread
- Cornbread
- Steamed rice
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the chorizo thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator promptly.
Food History:
- Locro is a traditional South American stew that originated in the Andean region. It is typically made with potatoes, corn, and meat.
Flavor Profiles:
- This recipe has a smoky and savory flavor from the chorizo and spices, with a touch of sweetness from the sweet potatoes.
Serving Suggestions:
- Serve as a main course for a hearty and satisfying meal.
- Serve as a starter for a South American-themed dinner party.
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Region: Argentinian