Locro
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11 Ingredients
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210 min total
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Serves Serves 6 to 8
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Medium
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Argentina
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
Locro, Argentina's hearty national stew of white corn, beans, pumpkin and three meats, simmered slowly until thick and rich. Warming and full of history.
Locro is Argentina's national stew, the pot that comes out on patriotic holidays and gets shared around a crowded table. White corn, beans, pumpkin and several cuts of meat go in together and simmer for hours until the whole thing turns thick and rich. It's made in big batches by design, so cook plenty.
Jump to recipe
Prep 30 min
Cook 180 min
Total 210 min
Medium
Scale:
- 500g Dried White Corn
- 200g Dried White Beans
- 300g Pumpkin
- 200g Potatoes
- 300g Beef
- 200g Pork
- 1 Chorizo
- 1 chopped Onion
- 1 teaspoon Paprika
- To taste Salt
- To taste Pepper
Preparation
- Soak the corn and beans overnight in water.
- Brown the beef and pork in a large pot. Add the onion and spices and cook until the onion is translucent.
- Add the soaked corn and beans along with the pumpkin, potato, chorizo and enough water to cover. Simmer for 2 to 3 hours, until thick.
- Serve hot, with bread alongside.
- For extra flavour, toast the corn lightly before it goes in, and add a spoonful of paprika or a pinch of cumin for warmth and depth.
Tips from the ZestyPlate Kitchen
- Soak the corn and beans overnight so they cook evenly and end up properly tender.
- Brown all the meat well at the start; it's where a lot of the savoury depth comes from.
- Let it simmer long and slow until thick and creamy, as the pumpkin melts down and thickens the pot.
- Top each bowl with quiquirimichi, the spicy paprika and onion oil, which is the traditional finish.
Frequently Asked Questions
It's a festive dish for Argentine national holidays such as May 25th and Independence Day, cooked in big pots to share with family and friends.
Yes, and it's often better the day after. It thickens as it stands, so loosen it with a splash of water when you reheat.
Usually a mixture of beef, pork, chorizo and sometimes tripe or bacon, which builds layers of flavour. Use whatever you have to hand.
The pumpkin and corn break down as they cook and naturally thicken the stew to that signature rich, creamy texture.
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