Argentina's thick, rustic national stew — white corn hominy, white beans, squash, pork and chorizo simmered for hours into a rich, warming one-pot meal. The dish of Argentina's national holidays.
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.
Serves 8
In a very large heavy pot, sauté onion, garlic and panceta in oil until softened, 8 min. Add paprika and cumin, cook 1 min.
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.
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.
Add diced squash in the last 30 min. It should melt almost completely into the stew, further thickening it. Season with salt.
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.
Ladle thick locro into deep bowls. Spoon a tablespoon of grasita colorada over the top of each bowl.
Overnight soaking is essential — unsoaked corn and beans will take much longer and cook unevenly.
The stew thickens considerably as it cools. If reheating, add water freely.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Improves on days 2 and 3. Keeps 5 days refrigerated. Freezes very well — freeze in portions with grasita separate.
Locro is a pre-Columbian Andean dish, eaten by the Quechua and Aymara peoples for thousands of years. The Spanish introduced pork, which was adopted and is now central to the Argentine version. On May 25th 1810 (the May Revolution, Argentina's first step toward independence), locro was the dish served in Buenos Aires's main plaza to celebrate — a tradition that continues today.
Look for 'maíz blanco pelado' in Latin American grocery stores. In the US, Goya brand sells 'hominy corn' in cans (add at the squash stage, not the beginning) or dried bags (soak overnight like dried beans).
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 8 servings total
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