Locro Argentino

About This Recipe

Locro is the indigenous Andean stew that long predates the Spanish conquest, eaten from Argentina to Ecuador under various names. The Argentine version is the most complex: white hominy corn (maíz blanco), white beans, winter squash, and multiple cuts of pork — chorizo, panceta, and ribs — cooked together for 3–4 hours until the corn and beans break down, thickening the broth into something between a stew and a porridge. It is the ritual dish of Argentina's patriotic holidays: May 25th (National Day) and July 9th (Independence Day). On a cold Buenos Aires morning, locro is ladled steaming into bowls, dressed with 'grasita colorada' — a red oil of paprika and spring onion spooned over the top.

Ingredients

Serves 8

• 400 gdried white hominy corn(soaked overnight)
• 200 gdried white beans(soaked overnight)
• 400 gbutternut squash(peeled, diced 2cm)
• 300 gpork ribs(cut into sections)
• 200 gpanceta or smoked bacon(diced)
• 2chorizo criollo(sliced)
• 1onion(diced)
• 2garlic cloves(minced)
• 2 tspsweet paprika
• 1 tspground cumin
• 2 litreswater
• 2 tspsalt
• 3 tbspoil
• 2spring onions(for grasita (sauce))
• 1 tspchilli flakes(for grasita)

Instructions

1. 1

   Start the base

   In a very large heavy pot, sauté onion, garlic and panceta in oil until softened, 8 min. Add paprika and cumin, cook 1 min.

2. 2

   Add corn, beans and meat

   Drain the soaked corn and beans. Add to the pot with pork ribs and water. Bring to a boil, skim foam, then reduce to a very gentle simmer. Cover partially.

3. 3

   Long simmer

   Simmer 2 hours, stirring occasionally. The corn should begin to split and soften. Add chorizo after 90 min.

   Locro requires patience — 2–3 hours of simmering is what breaks down the starch and creates the characteristic thick, creamy texture.

4. 4

   Add squash

   Add diced squash in the last 30 min. It should melt almost completely into the stew, further thickening it. Season with salt.

5. 5

   Make grasita colorada

   In a small pan, heat 3 tbsp oil, add 1 tsp paprika, chilli flakes and sliced spring onions. Cook 2 min — it should sizzle and turn red. This is the finishing oil.

6. 6

   Serve

   Ladle thick locro into deep bowls. Spoon a tablespoon of grasita colorada over the top of each bowl.

Variations

• •

  Vegetarian locro: omit all meat, double the squash, use smoked paprika for depth

• •

  Add tripe (mondongo) for the most traditional version

• •

  Andean version includes dried peppers (ají amarillo or ancho)

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Improves on days 2 and 3. Keeps 5 days refrigerated. Freezes very well — freeze in portions with grasita separate.

Frequently Asked Questions