Locro

  • Total Time - 4-6 hours
  • Prep Time - 30 minutes + overnight soaking
  • Cooking Time - 3-5 hours
  • Servings: 8
  • Country: Argentina
A rich, thick Andean stew Locro in a bowl, garnished with chopped scallions and a red sauce.

Preparing Locro is a ritual that requires time and patience. It begins by soaking the corn and beans overnight, which significantly shortens the cooking time. The various meats and vegetables are added gradually to cook to perfection. The result is a thick, spicy, and incredibly satisfying stew that is perfect for warming up.

Ingredients

Ingredients

  • 250 g dried white hominy corn
  • 100 g dried white beans
  • 500 g pork ribs with bone, cut into pieces
  • 500 g beef for stewing, cubed
  • 2 pcs pork chorizo, sliced into rounds
  • 800 g squash, peeled and cubed
  • 2 pcs potatoes, peeled and cubed
  • 1 pc onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground sweet paprika
  • 1 teaspoon ground cumin
  • 1 to taste salt and black pepper
  • 2 tablespoons vegetable oil
  • 3 liters water or beef broth

For the Spicy Sauce (Ochucovadlo)

  • 0.25 cup vegetable oil
  • 0.5 cup scallions or leek, chopped
  • 1 teaspoon ground paprika
  • 0.5 teaspoon chili flakes (or cayenne pepper)

Instructions

Step 1: Soaking and Cooking the Base

The day before, soak the hominy corn and beans in separate bowls of water. The next day, drain and rinse them. In a large pot, sauté the onion and garlic in oil. Add the pork ribs and beef, and brown them.

Step 2: Slow Cooking

Add the soaked hominy corn and beans. Pour in the water or broth and bring to a boil. Reduce the heat to low, cover, and cook for about 2 hours. Then, add the squash, potatoes, pork chorizo, paprika, and cumin. Cook for another 2-3 hours, or until the squash is completely soft and the stew begins to thicken. The meat should be easily falling off the bone, and the corn and beans should be very soft.

Step 3: Preparing the Spicy Sauce

Just before serving, prepare the spicy sauce. In a small pan, heat the oil, add the chopped scallions or leek, paprika, and chili flakes. Sauté for about a minute until the flavors combine.

Step 4: Serving

Ladle the finished stew into bowls. Drizzle each portion with a little of the prepared spicy sauce. Serve hot.