Argentine Locro Stew
A hearty Argentine stew of white corn, beans, beef, pork, chorizo, pumpkin, and paprika.
Equipment
- Large stockpot
- Colander
- Wooden spoon
- Ladle
- Chef's knife
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
Instructions
Start the stew:
- Drain and rinse the soaked corn and beans. Place them in a large pot with the stock and bring to a simmer.
- Add the beef, pork, onion, and paprika. Simmer partially covered for 90 minutes, skimming as needed.
Add vegetables and sausage:
- Add the pumpkin and chorizo. Continue simmering for 40 to 50 minutes until the beans, corn, and meats are tender.
- Stir occasionally and add water or stock if the stew becomes too thick before the legumes soften.
Finish and serve:
- Taste and season generously with salt and pepper.
- Ladle into bowls and finish with a drizzle of olive oil or spicy salsa.
- Serve hot with crusty bread.
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.
Nutrition
Calories: 590kcalCarbohydrates: 52gProtein: 39gFat: 27gSaturated Fat: 9gCholesterol: 95mgSodium: 980mgFiber: 10gSugar: 7g