Locro
A traditional Argentine stew with beef, pork, and vegetables—hearty, filling, and aromatic. This dish requires long, slow cooking, but the result is well worth the wait: every piece absorbs the warmth of the spices and fragrant broth.
Ingredients
- 500 g Dried white corn
- 200 g Dried white beans
- 300 g Squash
- 200 g Potatoes
- 300 g Beef
- 200 g Pork
- 1 pcs Chorizo sausage
- 1 pcs Onion
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
Instructions
- Soak the dried corn and beans in cold water overnight to soften them and speed up the cooking process.
- In a large pot, heat oil over medium heat. Brown the diced meat (beef and pork) until golden on all sides. Add the diced onion and cook until translucent. Sprinkle with paprika and stir, allowing the spices to bloom for 1–2 minutes.
- Drain the soaked corn and beans and add them to the pot. Cut the squash and potatoes into cubes and add to the stew. Slice the chorizo and add it as well. Pour in hot water until all ingredients are well covered.
- Bring to a boil, then reduce heat to medium-low and simmer for 2–3 hours until the stew becomes thick and rich, and the meat is tender. Stir occasionally and add water as needed. Taste and adjust salt and pepper to your liking.
- Serve locro hot with bread on the side. For added depth of flavor, you can lightly toast the corn in a skillet before adding it to the stew, or add a pinch of cumin for even greater aromatic complexity.