Argentine Locro

Rinse the white corn kernels and white beans separately, cover with cold water and let soak for 12 hours; before cooking, drain and rinse the corn and beans once more.

Cut the pork, beef, smoked bacon and pork rind into chunks; slice the chorizo into rounds. Finely chop the onion and bell pepper, thinly slice the scallions, and dice the pumpkin.

In a large heavy-bottomed pot, cover the corn with 1.5 L of water, bring to a boil and simmer over low heat for 60 minutes. Add the beans, pork, beef, smoked bacon and pork rind.

Add the remaining water and the bay leaf, then simmer covered for another 60 minutes over low heat, stirring occasionally so the beans don't stick.

Add the pumpkin, onion and bell pepper; simmer for 30 minutes. Mash half of the pumpkin right in the pot to thicken the locro, leaving the rest of the pieces whole.

Add the chorizo, paprika, cumin, chili flakes, salt and black pepper. Simmer for another 30 minutes, until the corn and beans are completely tender and the meat is soft.

To serve, heat the oil and quickly fry the scallions with a pinch of paprika in it, drizzle this over the plated locro and serve hot.