Locro

Ingredients

• 1 lb pork belly (, cut into pieces)
• 1 lb beef shank ((or chuck, cut into pieces))
• 200 g smoked bacon (, diced)
• 1 small chorizo ​​colorado argentino (, Argentinian chorizo, sliced)
• 1 slice of pig's trotter (, about 4 oz / 120 g)
• 20 oz. pumpkin (, cut into cubes)
• 1 large onion
• 6 oz. white beans
• 10 oz. dry white corn (, broken)
• 2 cubes beef stock ((or vegetable stock))
• Salt
• Pepper
• 4 tablespoons extra virgin olive oil
• 1 bell pepper
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon vinegar
• 1/2 teaspoon ground red hot pepper (, ideally putaparió)
• 1/8 teaspoon white pepper ((or black pepper))
• 3 tablespoons virgin olive oil
• Blender

Instructions

1. 1

   In a large bowl, pour a generous amount of water and crumble the stock cube.

2. 2

   Add the white beans and mix. They must be completely submerged in water.

3. 3

   In another large bowl, repeat exactly the same operation with the corn.

4. 4

   Leave to soak for 12 hours in a cool place or in the refrigerator.

5. 5

   In a saucepan filled with boiling water, add the pig's trotter.

6. 6

   Bring to a boil and cook for 5 minutes to remove impurities. Drain and reserve.

7. 7

   In a large pot, pour 4 tablespoons of olive oil and heat it over medium heat. Add chopped onion, drained beans and corn.

8. 8

   Stir and cover with water about 1 inch (2 cm) above the ingredients. Cover the pot and cook for one hour over low to medium heat. Remember to stir very frequently with a wooden spoon.

9. 9

   Add all the rest of the ingredients to the pot then cover and cook over low to medium heat for 1 hour then lower the heat and cook over low heat for another 1h30 or more.

10. 10

    Throughout the cooking, remember to stir with a wooden spoon at least every 15 minutes.

11. 11

    --- Quiquirimichi ---

12. 12

    Combine all the ingredients except the vinegar in a blender.

13. 13

    Mix and add the vinegar little by little.

14. 14

    Pour everything into a bowl. The sauce is served separately.

15. 15

    Serve the locro very hot.