Thoughts, ideas and memories of photography, cooking & the outdoors (not in that order!)


I mentioned in the last post that the soup reminded me of Locro from Patagonia (mmm, I can almost taste how delicious it was after hiking around Fitz Roy in the rain).  So, naturally recreating that experience was next on the list (minus the beautiful mountain unfortunately).  The constant, but necessary drenching we’ve been having in California lately only added to the desire.

A bit of research revealed a few recipes, I took a few different parts from each and put them together into something new.  I almost never measure anything, so the amounts were eyeballed in most cases (this is why I don’t bake).  Ended up quite tasty, but made way too much.

Source recipes:


  • ~1lb pork shoulder, cut into 1″ pieces (extra fat trimmed off)
  • ~1lb flank steak, cut as above
  • 5 sweet Italian sausage links, cut as above
  • 2 pieces linguica, cut as above
  • several carrots, cut
  • 2 bell peppers, cut
  • large acorn squash, peeled, seeded, cut
  • 2 large onions, diced
  • several cloves garlic, minced
  • small can tomato paste
  • 1 can stewed tomatoes
  • beef broth
  • small red potatoes, cut
  • 2 large cans white hominy, rinsed
  • 2 cans white beans, rinsed
  • 1 can chickpeas, rinsed
  • 1 can cannellini beans, rinsed
  • olive oil
  • red chile/pepper flakes
  • paprika
  • oregano
  • cumin
  • juice from 1 lemon (this was key)
  • bay leaf
  • salt & pepper


  1. Brown meat in pan, swapping out as necessary (your pan will likely not fit it all), toss into large pot afterwards.  Don’t cook fully, just enough so outside is browned.
  2. Saute onion until soft, add garlic just before onions finished, add all to pot
  3. Add water to pot, enough to cover everything
  4. Add bay leaf, tomato & spices (minus lemon)
  5. Bring to simmer, cook on low ~3-4 hours
  6. Add beans, acorn squash, pepper, carrots
  7. Cook more (1-2 hours)
  8. Adjust spices as necessary

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