Argentine · Beef
Locro
Traditional Argentine stew with corn, beans, meat, and squash, typically served on patriotic holidays. This hearty dish represents the indigenous and Spanish heritage of Argentina and is perfect for cold weather.
The Method
Instructions
First things first, you'll want to soak the white corn overnight in cold water. This is key because it helps the corn soften up and cook nicely later on. The next day, drain the corn and give it a good rinse to wash away any excess starch or residue. While you're at it, soak the white beans as well, but for at least 4 hours so they get nice and plump.
Now, grab a large pot and heat up some oil over medium high heat. Start browning the pork and beef in batches, which means don't crowd the pot. You want each piece to get a lovely brown crust , that's where a lot of flavor is going to come from. Once browned, take the meat out and set it aside on a plate. Keep that pot handy because we're not done yet.
In the same pot, without cleaning it, toss in the chopped onions. Sauté them gently until they're soft and translucent, about 5 minutes. You're going to notice an amazing aroma filling your kitchen as the onions cook down and become sweet and tender.
Next, add the drained corn, soaked beans, and all that browned meat back into the pot. Don't forget to add the bay leaves, cumin, and paprika right now , those spices are going to infuse the stew with warmth and depth. Pour in enough water to cover everything by about an inch, which should be around 3 liters. Turn up the heat and bring the pot to a gentle boil.
Once boiling, reduce the heat to low and let it simmer, covered, for exactly 2 hours. This slow cooking will allow the beans and corn to soften and the meat to become tender, while all those flavors meld beautifully together. Feel free to give it a gentle stir now and then, just to keep things cozy and prevent sticking.
After the two hours are up, it's time to add the diced potatoes, pumpkin, and chorizo. Stir everything together gently and let it simmer for another hour. This part is where the stew gets thick and hearty. To help it thicken even more, take a spoon and mash some of the squash and potatoes against the side of the pot , this releases their natural starches and creates an irresistible creamy texture.
Once your locro has reached that perfect rich and thick consistency, taste it and season generously with salt and pepper. You want each spoonful to be well seasoned and comforting. Serve it hot in bowls, and don't forget a sprinkle of fresh green onions on top for a pop of color and freshness.
If you want to go all out traditional, serve your locro alongside a spicy salsa made with paprika, cumin, and oil. It adds a vibrant kick that really brings the dish to life. Enjoy every warm, hearty bite!
Now, grab a large pot and heat up some oil over medium high heat. Start browning the pork and beef in batches, which means don't crowd the pot. You want each piece to get a lovely brown crust , that's where a lot of flavor is going to come from. Once browned, take the meat out and set it aside on a plate. Keep that pot handy because we're not done yet.
In the same pot, without cleaning it, toss in the chopped onions. Sauté them gently until they're soft and translucent, about 5 minutes. You're going to notice an amazing aroma filling your kitchen as the onions cook down and become sweet and tender.
Next, add the drained corn, soaked beans, and all that browned meat back into the pot. Don't forget to add the bay leaves, cumin, and paprika right now , those spices are going to infuse the stew with warmth and depth. Pour in enough water to cover everything by about an inch, which should be around 3 liters. Turn up the heat and bring the pot to a gentle boil.
Once boiling, reduce the heat to low and let it simmer, covered, for exactly 2 hours. This slow cooking will allow the beans and corn to soften and the meat to become tender, while all those flavors meld beautifully together. Feel free to give it a gentle stir now and then, just to keep things cozy and prevent sticking.
After the two hours are up, it's time to add the diced potatoes, pumpkin, and chorizo. Stir everything together gently and let it simmer for another hour. This part is where the stew gets thick and hearty. To help it thicken even more, take a spoon and mash some of the squash and potatoes against the side of the pot , this releases their natural starches and creates an irresistible creamy texture.
Once your locro has reached that perfect rich and thick consistency, taste it and season generously with salt and pepper. You want each spoonful to be well seasoned and comforting. Serve it hot in bowls, and don't forget a sprinkle of fresh green onions on top for a pop of color and freshness.
If you want to go all out traditional, serve your locro alongside a spicy salsa made with paprika, cumin, and oil. It adds a vibrant kick that really brings the dish to life. Enjoy every warm, hearty bite!
Pairs Well With
