The Locro Riñonero is a comforting and energizing dish, ideal for winter. Prepared with white corn, beans, chickpeas, pumpkin, meats, and seasonings, it is a delicious traditional Argentine option to fight the cold and revitalize the body. Its preparation requires time and patience, but the result is worth it. A traditional delight you can't miss.
The Locro Riñonero is a traditional dish, with ingredients that demand time in its preparation.
The combination of flavors from corn, beans, chickpeas, and pork meat stands out.
The separate boiling of each ingredient enhances the unique flavor of this recipe.
Locro Riñonero
Ingredients
1 kilogram of White corn
½ kilogram of Pallares beans
½ kilogram of Chickpeas
1 kilogram of Yellow pumpkin
½ kilogram of Pig's feet
250 grams of Pork rind
½ kilogram of Azotillo (pork intestine sausage)
Water
½ kilogram of Oxtail
2 Red sausages
3 Regular sausages
½ kilogram of Flank
½ kilogram of Chest meat
1 Green onion package
3 teaspoons of Ground chili
1 A small cup of oil
Ground chili
Preparation
Step 1 : It is recommended to soak the white corn, beans, and chickpeas one day in advance.
Step 2 : On the day of preparation, boil each ingredient separately.
Step 3 : Proceed to boil the pumpkin in water along with the white corn.
Step 4 : Then, cut the pig's feet and pork rind into small pieces, boiling them separately as well.
Step 5 : Once boiled, add them to the pumpkin and white corn.
Step 6 : Additionally, add the azotillo, chopped pork flank, oxtail, chest meat, and sliced white sausages, mixing them with the previous ingredients.
Step 7 : In a separate skillet, sauté the finely chopped green onion in oil and season with ground chili.
Step 8 : This step adds an extra flavor to the preparation.
Step 9 : Finally, to serve, place everything in a serving dish so each person can help themselves as desired.
Step 10 : It is recommended to use clay cazuelas for serving the dish, as they retain heat longer.
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