Lokro – Argentinean stew
Ingredients:
- Pork shanks 320g
- Sausages 200g
- Pumpkin 500g
- Onions 2 pieces
- Garlic 6 cloves
- Ears of corn 2 pieces
- Dried oregano 2 teaspoons
- Chicken bouillon 1 liter
- Beans 600 g
- Olive oil 6 tablespoons
- Salt to taste
- Ground black pepper ½ teaspoon
- Chives 8 pieces
- Paprika 2 teaspoons
- Ground cumin 2 teaspoons
- Chilli ½ teaspoon
Instructions:
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add chopped sausages (chorizo) and cook for 3-4 minutes until golden brown. Add chopped 1 cm to 1 cm pumpkin slices, finely chopped onions, crushed garlic, and cook for 5 minutes until the vegetables are soft. Add black pepper, corn, and oregano separated from the corn cob and cook for 1 minute.
- Prepare broth and bring to a boil. Reduce the heat to even cooking and add all the ingredients cooked in a pan. Also add chopped pork, chopped potatoes or boiled beans in slices (1 cm thick), salt and cook for about 15 minutes or until the pumpkin begins to break. Then cover the pan with a lid and simmer for another 5 minutes or until the pork is done.
- Put chopped spring onions and 1 tablespoon of olive oil in a small bowl before serving. Mix paprika, caraway and chili peppers separately. Add 1 teaspoon of the spice mixture to the spring onions, salt and mix to taste.
