Locro

• 1 cup dried white corn, cracked if available
• 2 ears fresh yellow sweet corn cut off the cob
• 2 medium white onions, coarsely chopped
• 1 cloves of garlic, thinly sliced
• 2 1/2'' thick slices of smoked bacon, cubed
• 2 chorizo colorado or other spicy cured sausage
• 2 each 1'' thick osso bucos or similar cut (rump, shoulder)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 cup butternut squash, peeled & diced small
• 1 cup batata (white yam) peeled & diced small
• 1 large baking potato peeled & diced small
• 2 plum tomatoes cut in small wedged
• salt to taste

1. 1) Soak the white corn in 2 cups of water
2. 2) In a large stewpot put the onions, garlic,m bacon, sausage and osso buco - cook over med heat until the onion are translucent.
3. 3) Add the fresh corn, paprika, cumin, salt & pepper - continue to cook, stirring regularly for approx 10 min.
4. *At this point you can transfer everything to a slow cooker
5. 4) Add the soaked white corn (water & all).
6. 5) Add hot water to the pot about 2'' above the level of the ingredients.
7. 6) Add the remaining vegetables, stir & bring to a boil.
8. 7) Reduce hear and simmer, covered, stirring every 15-20 min for 2-3 hour minimum.
9. 8) Remove the osso buco bones and cut the meat into small pieces - return them to the pot
10. 9) Continue to stir over low heat and begin to use the back of a wide spoon or spatula to start pressing the ingredients against the side of the pan.
11. 10) The idea is the have the starchy vegetables and tomato disintegrate into the stew. The stew will gradually become thicker & thicker as you cook it.

white corn, yellow sweet corn, white onions, garlic, bacon, colorado, bucos, cumin, paprika, black pepper, butternut squash, batata, baking potato, tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/locro-50126013 (may not work)