-
View
Locro is more than just a hearty stew; it’s a dish that carries the soul of Argentina’s culinary heritage. A staple of national celebrations, particularly on May 25th, Argentina’s Revolution Day, this comforting meal embodies the warmth and resilience of the people who call the Andes home.
Locro is a rich, slow cooked stew brimming with flavour, tradition, and history. It’s the kind of food that invites you to gather around a table, share stories, and savour a dish that’s been passed down through generations.
What Is Locro?
Locro is a traditional Argentine stew made with a blend of corn, beans, vegetables, and meats. It’s the ultimate comfort food, designed to warm you from the inside out, especially during the cold winter months.
What sets Locro apart is its depth of flavour, achieved through hours of slow cooking that allows the ingredients to meld into a harmonious whole. It’s not just food, it’s an experience, a dish that embodies the essence of communal dining and cultural pride.
While recipes vary by region and family, Locro is always served with a side of salsa quiqui or salsa picante, a zesty condiment made with chili, onion, and paprika. This finishing touch adds a burst of heat and brightness that complements the stew’s rich, savoury base. Whether served at a large national gathering or a small family meal, Locro is a dish that brings people together.
Ingredients and Taste
The heart of Locro lies in its humble yet robust ingredients. It begins with dried corn kernels, often hominy, which are simmered alongside white beans and squash. These form the stew’s creamy, slightly sweet base.
To this, a variety of meats are added, usually beef, pork, and chorizo, bringing layers of richness and flavour. In some regions, cuts like pork ribs or bacon are favoured, adding a smoky depth to the dish.
Vegetables such as onions, garlic, and leeks contribute aromatic undertones, while paprika and cumin provide a gentle warmth that permeates every bite. The resulting flavour profile is hearty and earthy, with a subtle sweetness from the squash and corn, balanced by the savoury richness of the meats. The salsa quiqui, with its tangy heat, adds a final flourish that enhances every spoonful.
Locro is a dish that engages all the senses, the aroma of slow cooked meats and spices, the vibrant colours of the stew and salsa, and the satisfying, velvety texture that makes each bite irresistible.
A Taste of History
Locro’s roots stretch deep into South America’s pre-Columbian history, originating as a staple of the Andean peoples. The dish was born from necessity, using locally available ingredients like corn and squash to create a nourishing meal in the harsh mountain climate. Over time, as Spanish colonization introduced new elements like pork and spices, Locro evolved into the dish we know today.
In Argentina, Locro became a symbol of national identity and pride. It is especially tied to the celebrations of May 25th, commemorating the 1810 revolution that marked the beginning of Argentina’s independence. On this day, families and communities gather to prepare and enjoy Locro, honouring both the country’s history and the enduring spirit of its people.
Locro (Hominy Stew) Recipe
Serves: 4 people
Ingredients:
For the Locro:
- 300g dried white corn (hominy), soaked overnight
- 200g dried white beans, soaked overnight
- 300g pork shoulder, cut into bite sized pieces
- 200g beef brisket, cut into bite sized pieces
- 150g chorizo sausage, sliced
- 100g pancetta or smoked bacon, diced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 medium pumpkin or butternut squash, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1.5L beef or chicken stock
- Salt and black pepper, to taste
For the Ají Sauce (Optional but Recommended):
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp chili flakes (adjust to taste)
- 1 tsp smoked paprika
- Salt and pepper, to taste
Directions
To begin, drain and rinse the soaked white corn and beans. Place them in a large pot with 1 litre of fresh water. Bring to a boil, reduce heat to low, and simmer for 45 minutes until slightly tender. This step ensures the grains are well cooked by the end.
Meanwhile, heat a large heavy bottomed pot or Dutch oven over medium heat. Add the diced pancetta or bacon and cook until the fat is rendered and the pieces are crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pot.
In the same pot, sear the pork shoulder and beef brisket pieces until browned on all sides. This step enhances the stew's flavour. Remove the meat and set aside. Add the chorizo slices and cook for 2–3 minutes to release their oils. Remove and set aside.
Add the chopped onion and garlic to the pot, stirring until softened and fragrant, about 5 minutes. Sprinkle in the smoked paprika, cumin, and oregano, cooking for an additional minute to toast the spices.
Return the browned meats (pork, beef, chorizo, and pancetta) to the pot. Add the partially cooked white corn and beans, cubed pumpkin, and potatoes. Pour in the stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 1.5–2 hours, stirring occasionally.
While the stew simmers, prepare the ají sauce. Heat the vegetable oil in a small pan over medium heat. Sauté the finely chopped onion and minced garlic until golden. Add the chili flakes, smoked paprika, salt, and pepper, cooking for another minute. Set aside to serve alongside the locro for added spice and flavour.
Check the stew for doneness. The meat should be tender and easy to pull apart, and the grains should be fully cooked but not mushy. Adjust the seasoning with salt and pepper to taste. If the stew is too thick, add a bit more stock to achieve your preferred consistency.
Serve the locro hot in deep bowls. Garnish with a drizzle of the ají sauce, if desired, and fresh cilantro or parsley for added colour and freshness. Pair with crusty bread or cornbread to soak up the hearty broth. Locro is best enjoyed piping hot and shared with loved ones.
Leave a Review