serves
7–8
prep
20 minutes
cook
2 hours
difficulty
Easy
serves
7–8
people
preparation
20
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- 500 g dry corn kernels
- 3–4 fresh chorizos
- 400 g ham hock
- 200 g bacon or pancetta
- 2 sweet potatoes
- 2 potatoes
- 1 small pumpkin
Sofrito
- 2 spring onions, chopped
- 1 tsp chilli
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dry oregano
Instructions
Soak the dry corn kernels overnight. (If you only have fresh corn, use that but it will not need to be soaked).
Cut all of the ingredients into medium-sized pieces and place in a large pot on the stove. Cover with water.
Simmer over a medium heat for 2–3 hours until soft and creamy.
Prepare the sofrito to cover the dish. Mix the spring onions, chilli, cumin, paprika and oregano and a little olive oil.
Serve the stew in a deep dish, covered with the sofrito.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
