Locro

Made with many kinds of pork, usually in enormous quantity, Locro is an Argentinean specialty. I learned about this hearty South American dish from Graciela Casais, a native of Buenos Aires and longtime resident of Argentina’s wine capital, Mendoza. A mother of four whose heritage is Italian, Casais makes locro for Sunday supper in a 15-gallon pot for family, in-laws, and neighbors; everyone goes home with leftovers. This adaptation calls for three types of pork. Casais’s signature technique of shredding squash into the pot adds a lot of body to the dish. I season locro with hot sauce at the table, but the Casais clan, like most Argentineans, prefer more subtle flavors.

1. Using a box grater or the grating attachment on a food processor, shred the entire squash; set aside.

2. In a large stockpot over low heat, render the pancetta.

3. Turn the heat to medium. Add the onion and bell pepper. Cook, stirring often, for 5 minutes. Stir in crushed pepper and paprika. Continue cooking, stirring, for 2 minutes or until the spices mellow.

4. Add the squash, pork, chorizos, white beans, tomatoes, barley, corn, water, salt, and pepper. Bring the mixture to a boil. Lower the heat, set on the cover askew, and simmer the stew for 1 1/2 hours, stirring occasionally, or until the meats and barley are very tender.

5. Remove the chorizos from pot; slice each into 4 pieces. Return to the pot.

6. Taste for seasoning and add more salt and black pepper, if you like.

Karoline Boehm Goodnick