South American Locro

I will start with a disclaimer: this recipe is inspired by Locro stews in South America, particularly from the versions across the Andes; a mountain range so vast that it spans 7 countries: Argentina, Chile, Bolivia, Peru, Ecuador, Columbia & Venezuela. When I began researching this recipe I realised very quickly that there were many different versions of the stew out there. Depending on the country, region or even family, this stew can be made using several different ingredients, but overall, the primary ingredients are: a meat, a smoked sausage, a variety of bean, corn & a squash, usually butternut. What I can say is that it is incredibly delicious, warming & healthy. I thoroughly enjoyed the outcome.

4-6 Servings

Ingredients:

1 kg pork neck (pork shoulder would also work), cut into bite-sized pieces

1 smoked sausage (I used a 350gr Morteau sausage)

2 corn on the cobs, sliced into 3 pieces each

1 butternut squash cut into bite-sized cubes (roughly 700gr)

250gr white beans

3 sweet onions, finely sliced

1 chicken stock cube

Instructions:

Soak the beans overnight in cold water then drain.

Sprinkle salt & pepper on the pork & fry in a little oil on medium heat until browned on all sides.

Add the beans & stock cube. Pour in water until the contents of the pot are just covered & bring to a boil.

Cover with and lid & simmer on a low heat for 1 hour.

Add the corn, onions & sausage . Cover & continue to simmer on low for 45 minutes.

Remove the sausage, slice & return to the pot. If desired you may remove the corn from the cob at this point as well, or leave it on the cob for a more rustic take. Add the butternut simmer on medium low heat, uncovered, another 30 minutes to reduce the liquid.

Serve with rustic bread.