Locro Argentino

About This Recipe

Locro is the ultimate Argentine winter dish, traditionally eaten on national holidays like May 25th (Revolution Day). A slow-cooked stew of dried white corn, cannellini beans, squash, and various pork cuts, it is served with a drizzle of spiced red oil (grasita colorada) made from chorizo fat, paprika, and chilli. It is intensely warming and deeply satisfying.

Ingredients

Serves 6

• 300 gdried white corn (maíz blanco)(soaked overnight)
• 200 gdried cannellini beans(soaked overnight)
• 400 gpork ribs or belly(cut into chunks)
• 200 gchorizo criollo(sliced)
• 300 gbutternut squash(cubed)
• 1 largeonion(diced)
• 2 tspsweet paprika
• 1 tspcumin
• 2 Lwater or stock
• salt

Instructions

1. 1

   Start the stew

   Drain soaked corn and beans. Place in a large pot with water/stock and pork. Bring to a boil, skim, then reduce heat and simmer 2 hours.

2. 2

   Add vegetables and chorizo

   Add squash, onion, chorizo, paprika and cumin. Continue simmering 1 more hour until everything is tender and the stew is thick.

3. 3

   Make the spiced oil

   In a small pan, fry a slice of chorizo until fat renders. Add 1 tsp paprika and a pinch of chilli flakes. Strain and drizzle over each serving.

4. 4

   Serve

   Ladle into deep bowls. Top with spiced oil and serve with crusty bread.

Variations

• •

  Vegetarian locro with sweet potato, pumpkin, and extra beans.

• •

  Use smoked paprika for deeper flavour.

Storage

Refrigerate up to 5 days. Flavour improves significantly the next day.