translated from Spanish: Step by step to make a good northern Locro, for @cookvanoyen

Maximiliano Van hears managed to settle as a gastronomic reference in Instagram thanks to its rich and very well explained recipes of sweet and savoury dishes. After living the experience of having his own restaurant, he now works as a private cook and this Saturday May 25 he moves to pig Chico to prepare a good locro with other known chefs. In the previous to the date homeland, Van hears gives a hand to all the home cooks sharing in Chegusan their step by step to make a locro of northern imprint. Here it is, this is, the recipe in his own words: Locro by @cookvanoyen
To start this locro with Northern airs, the first thing you have to do is hydrate in refrigerator for 1 day or 2, if you can: 300 gr of white maize.
100 grams of bean beans.
100 gr of chickpeas (more porteños according to some).
The second thing you are going to do is put to boil (only the water moves, never gushing) these meats with salt: 1 kilo of Marucha.
1 kilo of pork pechito.
1 chorizo Colorado or similar (I used the Spanish sausage of the brand the Dinas).
You’re going to leave it about 1 hour and you’re going to go removing the fat and foam from the surface. Now grab the biggest pot you have because it gets out of touch! Start with: 200 gr of fat.
500 gr of onion. 
300 gr of Leek.
400 gr of white cabbage.
You will cook these ingredients well for 30 minutes with salt, pepper, ground chili and cumin. Then you will add 1.5 to 2 kilos of pumpkin lead in small cubes or grated and 2 fresh grated corns. This Cocinás a little and add up all the meat. Finally, all this preparation will put them 1 liter of the cooking water of the meat, 1 liter of cold water and the grains. Leave the pot for at least 3 hours of cooking minimísimo and ready to fire. In this note:

Original source in Spanish