Soups & Stews

Locro

Locro is the soul of Argentinian cuisine, a thick and creamy stew traditionally served on national holidays and during the chilly winter months. This soul-warming dish combines white hominy and beans with tender meats and pumpkin that dissolves into a velvety, golden broth.

Prep

45m

Cook

180m

Serves

Calories

680kcal

Qty	Ingredient
2 cups 400 g	Dried White Hominy (Maíz Blanco)
1 cup 200 g	Dried Butter Beans (Porotos Pallares)
1 lb 450 g	Pork Shoulder, cubed
1 lb 450 g	Beef Flank or Brisket, cubed
7 oz 200 g	Smoked Bacon (Panceta), chopped
2 links 250 g	Chorizo Colorado (Spanish Chorizo)
2 lbs 1 kg	Pumpkin or Butternut Squash, peeled and cubed
12 cups 3 l	Beef Broth or Water
1 bunch 100 g	Green Onions, sliced
2 tbsp 30 g	Sweet Paprika
1 tsp 5 g	Ground Cumin
1 tbsp 15 g	Chili Flakes (Ají Molido)
0.25 cup 60 ml	Vegetable Oil

2 Method

Step 1. Soak the white hominy and butter beans in separate bowls of water for at least 12 hours or overnight. Drain and rinse before using.

Step 2. In a very large heavy-bottomed pot, add the drained corn, beans, and the 3 liters of broth or water. Bring to a boil, then reduce heat to low and simmer for about 1 hour.

Step 3. While the corn is simmering, add the cubed beef, pork, and bacon to the pot. Remove any foam that rises to the surface with a slotted spoon.

Step 4. Add the cubed pumpkin and sliced chorizo colorado. The pumpkin is the key to the texture; as it cooks, it will partially dissolve, thickening the stew into a creamy consistency.

Step 5. Continue to simmer over low heat for another 1.5 to 2 hours, stirring occasionally with a wooden spoon to prevent sticking at the bottom. Season with salt and pepper to taste.

Step 6. Prepare the 'Quiquirimichi' (spicy oil sauce): In a small pan, heat the vegetable oil over medium heat. Add the sliced green onion whites, paprika, cumin, and chili flakes. Cook for 2 minutes until fragrant, then remove from heat.

Step 7. Once the corn and meat are completely tender and the stew is thick and golden, serve in deep bowls.

Step 8. Garnish each bowl with a spoonful of the Quiquirimichi sauce and fresh green onion tops.

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The secret to a great locro is the pumpkin; use a variety like Kabocha that breaks down easily to create a thick base.
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Stir frequently towards the end of cooking as the starches from the corn and pumpkin can cause the stew to burn at the bottom.
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Locro is even better the next day after the flavors have had more time to meld.
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If you want to be truly traditional, add 'patitas de chancho' (pork trotters) for extra gelatinous texture.

? FAQ

What is Maíz Blanco?

It is dried white hominy corn. It has a starchy, chewy texture and is a staple in Andean and Southern Cone cooking.

Can I use canned beans instead?

You can, but the texture won't be as authentic. If using canned, add them in the last 30 minutes of cooking so they don't turn to mush.

Is Locro spicy?

The stew itself is mild and savory. The heat comes from the Quiquirimichi (spicy oil) served on top, which you can adjust to your preference.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. You may need to add a splash of water when reheating as it thickens significantly when cold.