Locro

Ingredients

Dried white corn kernels

2 cups

Pork shoulder

1.5 pounds, cubed

Potatoes

2 medium, diced

Butternut squash

2 cups, peeled and diced

Onion

1 large, chopped

Garlic

4 cloves, minced

Cumin

1 tablespoon

Paprika

1 teaspoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Water

6 cups

Fresh cilantro

1/4 cup, chopped

Scallions

1/4 cup, sliced

Queso fresco

1 cup, crumbled for garnish

Instructions

1. In a large pot, soak the dried corn kernels in water overnight to soften them. This step is crucial to ensure the corn cooks evenly and enhances its creaminess.
2. Drain the soaked corn kernels and return them to the pot.
3. Add the cubed pork shoulder, chopped onion, minced garlic, cumin, paprika, salt, and black pepper to the pot.
4. Cover the ingredients with 6 cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 30 minutes.
5. After 30 minutes, add the diced potatoes and butternut squash to the pot. Continue to simmer for an additional 20 minutes, or until the vegetables are tender.
6. Using a potato masher or the back of a spoon, gently mash some of the potatoes and squash to thicken the stew, creating a creamy texture that makes Locro so comforting.
7. Stir in the chopped cilantro and scallions. Cook for another 5 minutes, allowing the flavors to meld beautifully.
8. Serve hot, garnished with crumbled queso fresco on top for an added richness and flavor.