Ease of preparation rating: Medium
Yield: 6 servings
Ingredients
2 corn cobs, cut into rounds
3 tablespoons (45ml) vegetable oil
100 grams (3.5oz) pancetta, diced
4 chorizo sausages, sliced
2 cups (480ml) dried white corn, soaked in cold water overnight
½ cup (120ml) dried lima beans, soaked in cold water overnight
1 tablespoon (15ml) dried oregano
1 cup (240ml) butternut squash, diced
1 cup (240ml) potato
1 cup (240ml) vegetable stock
Salt and pepper, to taste
Method
In a large pot, heat oil over medium high heat.
Add pancetta and chorizo, and cook for 5-6 minutes, or until lightly browned.
Strain dried corn, give them a rough chop and add to pot.
Add oregano, fresh corn, lima beans, potato, squash and corn rounds cook 5 mins
Pour in the stock and bring to a boil.
Reduce heat to medium, and simmer for 45 minutes to an hour, until the potato and squash start breaking down and thickening the stew.
Once the dried corn is tender, remove from heat.
Let the stew cool at room temperature for 10 minutes before serving.
*Serve with Quiquirimichi. See recipe.
