Modified from Susana Conde’s Locro
- 1 Gallon Vegetable Stock
- 3 Cups Fresh corn kernels
- 2.25 Cups Carrots, chopped
- 2.25 Cups Whole-kernel hominy
- 4 Small leeks, chopped
- 4 Green onions, chopped
- 2.5 Lbs Butternut squash, chopped
- 2 Lb Sweet potato, chopped
- 2 Tbsp Sweet paprika (careful for now, watch out for ground paprika until the peanut contamination situation is resolved)
- 2 Tbsp Cumin seeds (careful for now, don’t buy ground cumin until the peanut contamination situation is resolved)
Directions:
Chop everything into bite-size pieces. Pour the stock into a big stockpot. Add vegetables and cook on low heat for 30-60 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.