Locro Argentino
Argentina's national stew — a thick, slow-cooked feast of white hominy corn, beans, squash, and savory meats, perfect for national celebrations.
Ingredients
Grains & Vegetables
- 2 cups dry white hominy corn, soaked overnight
- 1 cup dry white beans, soaked overnight
- 1 kg kabocha pumpkin or butternut squash, peeled and cubed
- 2 large onions, chopped
- 2 spring onions, sliced
Meats
- 500g beef brisket, cut into cubes
- 300g pork belly, cubed
- 2 fresh chorizos, sliced
- 1 smoked pancetta or bacon block, diced
Spicy Oil (Salsa Picante)
- 4 tbsp olive oil
- 2 tbsp sweet paprika
- 1 tbsp chili flakes (ají molido)
- 3 spring onions, green parts only, finely chopped
- Salt to taste
Instructions
Boil Grains
Drain the soaked white corn and beans. Place them in a large, heavy-bottomed pot and cover with 3 liters of water. Bring to a boil, then simmer over low heat for 1 hour.
Add Pumpkin & Meats
Add the pumpkin cubes, brisket, pork belly, chorizos, and bacon. The pumpkin will slowly dissolve during cooking to thicken the broth.
Slow Cook
Simmer over low heat for 2 hours, stirring occasionally with a wooden spoon to prevent sticking. The locro is ready when the corn is tender and the soup is thick and creamy.
Prepare Salsa Frita
While the stew cooks, heat olive oil in a small pan. Sauté the green onions briefly, then stir in the paprika and chili flakes. Remove from heat immediately so the spices don't burn.
Garnish & Serve
Ladle the hot locro into deep bowls, drizzle with the spicy red oil, and garnish with extra fresh spring onions.
Nutrition Facts
* Based on a 2,000 calorie diet.