Locro
Stew made with winter squash, potato, hominy, and warm spices. Hearty and spicy perfect for the cold weather.
Ingredients
- 1 & ½ C (187g) Yellow onion
- 5 tbsp (70g) Neutral cooking oil
- 5 (17g) garlic cloves
- 2 (4g) cinnamon stick
- ¾ tsp (1g) coco powder
- 1 sprig (2g) thyme
- 2 bay leaf
- ½ tsp (2g) cayenne
- ½ tsp (2g) chipotle powder
- 4C (1000g) water
- 4C (500g) Kabocha Squash about one quarter of the squash
- 1 & ½ C (218g) potato
- 1 & ½ C (150g) Canned/cooked hominy
Instructions
- chop the onions into a small dice. Rough chop the garlic cloves. Cut the kabocha squash into quarter and remove the insides. Chop 1 into 3/4 inch cubes until you get 4 cups. cut the potato into 1/2 inch cubes and set in a bowl of cold water (Prevents browning).
- Toast the onions on medium high, dry heat until dark brown. Reduce to medium low then add the oil and allow to heat up. About 30 seconds. After add the garlics, thyme, bay leaves, cinnamon, and ground spices. Cook until fragrant and the garlic has a little bit of color, 2 minutes.
- Add the water to the pan and half of the chopped squash. Simmer for 15 minutes, stirring regularly. Add the remaining squash and potatoes and simmer for 15 minutes. The squash we first added should start to break down and thicken the stew. After the additional 15 check and make sure the squash and potatoes are fully cooked. If not simmer another 5 minutes. when done remove from heat and add the hominy.
- allow the stew to rest and the hominy to warm up then enjoy.
Notes
I personally dont remove the skin from the squash and potatoes but feel free to remove them. Some squash skins are edible and soft when cooked.