Locro (Argentine Corn and Meat Stew)
In short: A thick stew of white corn, beans, pumpkin, beef and pork simmered for hours, served with a spoonful of spicy paprika oil. It takes about 3 h 20 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 2 h 50 min
- Resting
- 12 h
- Total
- 3 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 680 kcal
Locro is the great stew of the Andes, eaten across Argentina on national holidays such as May 25 and July 9, and on cold days throughout winter. White corn, white beans, pumpkin and several cuts of meat simmer for hours until the broth turns thick, golden and almost creamy. At the table, each person spoons on a red paprika oil with chili and green onions, called quiquirimichi, to taste. Make it a day ahead for the best flavor.
Instructions
- Drain the soaked corn and beans. Put them in a large pot with the beef, bacon, bay leaf and water. Bring to a boil and boil hard for 10 minutes, skim off the foam, then simmer gently, partly covered, for 1 1/2 hours.
- Heat the oil in a skillet over medium heat. Cook the onion for 8 minutes until soft and golden, then stir in the paprika and cumin for 30 seconds.
- Add the onion mixture and the pumpkin to the pot. Simmer for 45 minutes, stirring now and then, until the corn is tender. The pumpkin will break down and thicken the stew.
- Add the sliced chorizo and the salt. Cook for another 20 minutes, adding hot water if the stew becomes too thick. The meat should be very tender.
- Remove the bay leaf. Taste and adjust the salt. The stew should be thick, golden and almost creamy.
- For the quiquirimichi, heat the oil with the paprika and chili flakes in a small pan over low heat for 1 minute, until just fragrant. Do not let it burn. Stir in the green onions.
- Ladle the locro into bowls, making sure each has a piece of each meat. Spoon a little quiquirimichi on top and serve hot.
Tips
- A pressure cooker saves hours. After soaking, cook the corn, beans and meat at high pressure for about 40 minutes, then add the pumpkin and cook until soft.
- No dried white corn? Use canned hominy, drained, and add it for the last 30 minutes. It cooks fast and breaks down if added too early.
Questions and answers
What type of corn is used for locro?
Dried white corn, called maíz blanco or mote, which is similar to dried hominy. Canned hominy works too if you add it late in the cooking.
Can locro be frozen?
Yes. Cool it completely and freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a little water if it has thickened.
Is locro spicy?
The stew itself is mild. The heat comes from the quiquirimichi, the paprika and chili oil served on the side, so each person chooses their own level.
How long does it take to make Locro (Argentine Corn and Meat Stew)?
About 3 h 20 min in total: 30 min of preparation and 2 h 50 min of cooking.
How many calories are in Locro (Argentine Corn and Meat Stew)?
About 680 kcal per serving, with 36 g of protein, 48 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 48 g |
| Fat | 42 g |
| Fiber | 12 g |
| Sugar | 6 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
