A hearty, rustic Andean-inspired stew featuring corn, squash, and tender meats, traditionally served in Argentina as a comforting centerpiece.
Soak white beans in water overnight, then drain.
In a large pot, sauté chopped onion, chorizo, and cubed pork (shoulder) until browned.
Add drained white beans and enough water to cover; simmer for 40 minutes at 180°C.
Stir in cubed butternut squash, diced potatoes, and corn (kernels).
Season with paprika (smoked) and cumin.
Simmer for another 30-40 minutes until the squash breaks down and creates a creamy stew texture.
Check seasoning and serve warm.
Replace chorizo and pork (shoulder) with smoked tofu and additional white beans.
MesitaMia
Plan meals together
Try it now