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Argentinian Locro

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Argentinian locro, a thick rustic stew with beef, pork, white corn, beans, squash, and paprika in a deep earthenware bowl.
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Argentinian locro is a dense, comforting stew traditionally associated with national celebrations. White corn, beans, squash, beef, and pork cook together until the broth turns creamy and deeply savory.

Simmer the soaked grains and meats first, add the squash and seasonings later, and finish with a simple red pepper oil for color and gentle heat.

Use a low, steady simmer and stir the bottom often once the squash begins to dissolve.

Serving Suggestions

Serve hot with crusty bread and a little extra red pepper oil.

Argentinian locro simmering in a heavy pot with beef, pork, white corn, beans, squash, and red pepper sauce nearby.

Recipe Notes

Locro keeps refrigerated for up to four days and often tastes even better the next day. Reheat gently with a splash of water.

Argentinian locro, a thick rustic stew with beef, pork, white corn, beans, squash, and paprika in a deep earthenware bowl.

Argentinian Locro

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A substantial Argentine stew of beef, pork, white corn, beans, squash, and paprika.
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Prep Time 35 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Argentinian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 8 oz dried white hominy or pozole corn soaked overnight and drained
  • 1 cup dried white beans soaked overnight and drained
  • 1 lb beef chuck cut into 1-inch cubes
  • 8 oz pork shoulder cut into 1-inch cubes
  • 4 oz pork belly cut into small pieces
  • 8 cups water or unsalted beef stock
  • 1 medium yellow onion diced
  • 1 medium butternut squash peeled and cut into chunks
  • 2 ears corn kernels cut from the cob
Seasoning
  • 2 cloves garlic minced
  • 2 tbsp sweet paprika
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1/2 tsp ground black pepper
Red Pepper Oil
  • 2 tbsp olive oil
  • 1 tbsp sweet paprika
  • 1 tsp crushed red pepper

Equipment

  • Large heavy pot
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

Start the Locro:
  1. Place the soaked hominy, beans, beef, pork shoulder, pork belly, onion, and water in a large heavy pot. Bring to a boil, skim, then reduce to a gentle simmer.
  2. Cook uncovered for 90 minutes, stirring occasionally, until the grains and beans begin to soften.
Add the Vegetables:
  1. Add the squash, corn, garlic, paprika, cumin, salt, and pepper. Simmer for 45 to 55 minutes, stirring often, until the squash breaks down and the stew is thick.
Make the Red Pepper Oil:
  1. Warm the olive oil over low heat. Stir in the paprika and crushed red pepper for 1 minute, then remove from the heat.
Serve:
  1. Taste the locro and adjust the salt. Ladle into bowls and spoon a little red pepper oil over each serving.

Nutrition

Calories: 610kcalCarbohydrates: 58gProtein: 36gFat: 27gSaturated Fat: 9gCholesterol: 90mgSodium: 720mgFiber: 12gSugar: 8g

Notes

  • Soaking the hominy and beans overnight shortens the cooking time and helps them cook evenly.
  • Stir frequently after adding the squash because the thick stew can catch on the bottom.

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