Hearty Argentine white bean and pork stew for cold weather.
Locro is a thick, nourishing stew that has been eaten in the Andes for thousands of years, now Argentina's traditional dish for national holidays like 25 de Mayo. Slow-cooked white corn (hominy), white beans, butternut squash, and various pork cuts — including chorizo and belly — come together in a golden, deeply warming pot that feeds a crowd.
Serves 8
Drain soaked white corn and beans. Place in a large heavy pot with stock or water. Bring to a boil and simmer for 1 hour.
In a separate pan, heat oil and brown pork belly, bacon, and chorizo in batches. Add onion and garlic, cook until softened.
Add the browned meats, onion, and garlic to the bean pot. Add paprika, cumin, oregano, salt, and pepper. Stir to combine.
Add diced butternut squash. Simmer uncovered for another 1.5–2 hours, stirring occasionally, until the squash breaks down and thickens the stew. The corn should be very tender.
Serve hot in deep bowls with crusty bread. Top with a drizzle of quiquirimichi (chilli-infused oil) for extra heat.
Soaking corn and beans overnight is essential — they are very tough unsoaked.
The squash should melt into the stew — this is what gives locro its characteristic thick, golden body.
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.
Add diced potato and sweet potato alongside the squash for a richer stew.
Use a slow cooker on low for 8 hours for a hands-off version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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.
Refrigerate up to 5 days — it thickens considerably when cold. Freeze up to 3 months.
Locro is tied to the Argentine grill tradition where fire, salt and good meat speak for themselves. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
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.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (480g / 16.9 oz) · 8 servings total
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