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Argentine locro stew with white corn, beans, beef, pork, chorizo, pumpkin, paprika, and crusty bread.

Argentine Locro Stew

A hearty Argentine stew of white corn, beans, beef, pork, chorizo, pumpkin, and paprika.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Main Course
Cuisine: Argentine
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Locro
  • 1 cup dried white corn or hominy soaked overnight
  • 1 cup dried white beans soaked overnight
  • 1 lb beef chuck cut into chunks
  • 1 lb pork shoulder cut into chunks
  • 12 oz Spanish chorizo sliced
  • 1 medium yellow onion diced
  • 1 lb pumpkin or butternut squash peeled and cubed
  • 8 cups beef or chicken stock
  • 2 tbsp sweet paprika
  • 2 tbsp olive oil for serving salsa

Equipment

  • Large stockpot
  • Colander
  • Wooden spoon
  • Ladle
  • Chef's knife

Method
 

Start the stew:
  1. Drain and rinse the soaked corn and beans. Place them in a large pot with the stock and bring to a simmer.
  2. Add the beef, pork, onion, and paprika. Simmer partially covered for 90 minutes, skimming as needed.
Add vegetables and sausage:
  1. Add the pumpkin and chorizo. Continue simmering for 40 to 50 minutes until the beans, corn, and meats are tender.
  2. Stir occasionally and add water or stock if the stew becomes too thick before the legumes soften.
Finish and serve:
  1. Taste and season generously with salt and pepper.
  2. Ladle into bowls and finish with a drizzle of olive oil or spicy salsa.
  3. Serve hot with crusty bread.

Nutrition

Calories: 590kcalCarbohydrates: 52gProtein: 39gFat: 27gSaturated Fat: 9gCholesterol: 95mgSodium: 980mgFiber: 10gSugar: 7g

Notes

  • Canned hominy and beans can shorten the cooking time; add them with the pumpkin.
  • The stew should be thick but spoonable.
  • Locro is excellent made a day ahead.

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