A hearty pot of white beans, corn, squash and beef simmered low and slow, finished with a bright lemon-pepper touch.
Locro is Argentina's iconic winter stew, a thick, slow-cooked pot of dried corn, white beans, squash and various cuts of meat, traditionally eaten on national holidays like May 25th and July 9th. This version simplifies the ingredient list toward white beans and corn as the anchor, keeping the essential low, slow simmer that lets everything break down into a thick, cohesive stew, and finishes with a squeeze of lemon and cracked black pepper for brightness against the stew's deep, rich base. The defining technique of locro is time and patience — the pot needs a long, gentle simmer, often two hours or more, so the beans and corn soften completely and some of the starch releases into the broth, thickening it naturally without any added flour. A quick chile-paprika oil, called salsa criolla or 'refrito,' is often stirred in near the end or spooned on top to punch up the color and flavor right before serving. Served in deep bowls with extra refrito on the side for anyone who wants more heat, this is genuinely warming, communal food, meant for cold weather and a full table.
Serves 6
Combine soaked beans, hominy corn, beef, pork belly, onion and water in a large heavy pot. Bring to a boil, skim any foam, then reduce heat to a low simmer.
Cover partially and simmer 1.5 to 2 hours, stirring occasionally, until the beans and corn are completely soft and the broth has thickened.
Add squash and salt in the last 30 minutes of cooking, stirring occasionally so it breaks down slightly and helps thicken the stew further.
In a small pan, warm olive oil over low heat with paprika and chile flakes for 1 minute until fragrant, being careful not to burn the paprika.
Stir most of the refrito into the pot, reserving some for the table. Squeeze in lemon juice, crack black pepper generously, and scatter green onion on top before serving.
Give this stew the full simmer time — locro is defined by how completely the beans and corn break down, which simply can't be rushed with high heat.
Warm the paprika gently in oil over low heat, not high; paprika burns and turns bitter very quickly in hot oil.
Stir occasionally throughout the long simmer so the bottom doesn't catch and scorch, especially as the stew thickens.
Add chorizo alongside the beef and pork for the more traditional, meat-forward locro.
Use canned hominy and canned white beans for a much faster version, reducing simmer time to about 40 minutes.
Skip the lemon for the more classic, traditional locro finish.
Refrigerate up to 5 days; the stew thickens further and the flavor deepens. Freezes well up to 3 months. Reheat gently with a splash of water or stock.
Locro has roots in pre-Columbian Andean cooking and remains one of Argentina's most significant national dishes, traditionally served on Argentina's May and July independence-related holidays as a communal, celebratory meal.
Yes, this significantly cuts the cooking time to under an hour, though the stew won't thicken quite as naturally as it does from dried beans releasing their starch.
Refrito is the paprika-chile oil finish that gives locro its signature color and a final punch of flavor; you can skip it, but it's a quick step that adds a lot for the effort.
Simmer it uncovered for the last 20 minutes to reduce, or mash some of the beans against the pot to help it thicken naturally.
Per serving (420g / 14.8 oz) · 6 servings total
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