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In abundant water (and separately), soak the beans and the corn overnight.

Heat the tripe in a pot with abundant water until soft. The ingredient must be fully covered and extra boiling water should be added to replace any that has boiled off. Follow the same instructions for the pig skin and the hocks in separate pots and covered with water.

Drain the cooking...

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In abundant water (and separately), soak the beans and the corn overnight.

Heat the tripe in a pot with abundant water until soft. The ingredient must be fully covered and extra boiling water should be added to replace any that has boiled off. Follow the same instructions for the pig skin and the hocks in separate pots and covered with water.

Drain the cooking water off the ingredients (the tripe, hocks and pig skin), then cool and chop them as follows: the pig skin in squares; the tripe in short, thin strips; and the hocks in three or four sections (remove the hoof). 

Set these ingredients aside.

Chop the pork ribs and smoked bacon into short, thin strips.

Rinse the beans and corn and the chopped cobs; place into abundant water in a large Bergner pot, where the 'Locro' will be prepared. The water used must reach some 2 inches above the ingredients.

Cook the ingredients on a high heat until the water starts to boil, then reduce the heat. Add in the sliced raw bacon, ribs, whole criollo and coloured chorizos, and cubed squash.

Cook the ingredients on a low heat, stirring occasionally to prevent sticking. Use a skimmer to remove impurities from the surface of the liquid while cooking.

The squash will slowly disintegrate, providing the stock with consistency and colour. Try the stock and add salt to taste, if necessary.

After cooking for an hour and a half, add in the previously set aside ingredients: the tripe, pig skin and hocks (after boiling and chopping). Also add in the smoked bacon. Gently stir the ingredients and leave to cook for a further half hour on a low heat.

Remove the chorizos and sliced bacon from the pot. Roughly chop the chorizos and cut the bacon into thin strips. Carefully stir the preparation.

Meanwhile, peel and finely chop the onions; place the result in a separate pan with two spoonfuls of oil. Leave to cool; pour into a separate container and add olive oil, sweet paprika, hot paprika and chilli pepper.

Dice the green onion.

Add the green onion to the preceding preparation.

Pour half the red sauce into the 'locro' and stir.

Take off the flame and your delicious 'locro' is ready. Should too much of the stock boil off while cooking, add a little extra boiling water. Remember, the texture must be slightly creamy.

 

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Ingredients 4 persons
  • 100 g ground (or broken) white corn
  • 100 g kidney beans
  • 2 corn cobs
  • 200 g pork ribs
  • 2 pork hocks
  • 100 g tripe
  • 100 g raw bacon
  • 100 g smoked bacon
  • 1 coloured chorizo
  • 1 criollo chorizo
  • 100 g pig skin
  • 300 g squash
  • 1 large onion
  • 1 string green onion
  • 1 spoonful sweet paprika
  • 1 spoonful hot paprika
  • 2 spoonfuls cumin
  • 1 teaspoon ground black pepper
  • Olive oil to taste
  • Salt
  • 1 spoonful crushed chilli pepper.
Recipes. The Cook & Chef Institute