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If you've had time to explore the foods of Argentina, there is a good chance you've come across the classic stew, locro. This soup is similar but not identical, perfect in the cooler months, when fresh corn–an ingredient in locro–is not in season.
Again, don’t be put off by the long ingredients list. The first 9 ingredients are for the sofrito, which takes perhaps 15 minutes to make. The prep for the soup itself goes quite quickly, too.
First, make the sofrito. To do so, heat the oil in a small sauté pan set over low heat. Add the garlic, half the scallions, paprikas, cumin, oregano, cilantro, red pepper flakes, and salt and cook, stirring constantly for 2 to 3 minutes, until the mixture is fragrant and the scallions are limp. If it seems too thick, carefully thin with 1 to 2 tablespoons of water. Transfer to a small bowl and set aside.
Put the brisket into a large soup pot, add 3 quarts (12 cups) of water, season generously with salt and bring to a boil over high heat. Reduce the heat to low, skim off the foam that rises to the surface and simmer gently, partially covered, until the meat is very tender, about 2 ½ to 3 hours. Transfer the meat to a clean work surface and let cool.
Add the onion, tomatoes, hominy, winter squash and potatoes to the cooking liquid, stir and cook over medium heat until the vegetables are tender, about 20 minutes, depending on the size of the cubes.
While the vegetables cook, tear the meat into small pieces and stir it into the soup.
Season with several turns of pepper, taste, correct for salt and stir in the remaining scallions.
Ladle the soup into large bowls and swirl a generous spoonful of sofrito into each portion. Enjoy right away.
Recipe
There are many variations of posole, a Mexican stew that always includes hominy–a type of corn known as posole in Spanish. My favorite versions include pork, seafood, or simply ...
