Locro argentino is a hearty, slow-simmered stew from the Andes region of Argentina, made with hominy (dried white corn), white beans, squash, and a variety of meats—typically beef, pork, and chorizo. It’s a patriotic dish, traditionally served on May 25th (the May Revolution) and July 9th (Independence Day), but its rich, comforting flavor makes it perfect for any cold day. This recipe builds deep flavor by cooking the meats with the vegetables and corn until everything is tender and the broth is thick and savory.
Ingredients
- 1 lb (450 g) dried hominy (white corn), soaked overnight
- 1 cup (200 g) dried white beans (e.g., white navy or cannellini), soaked overnight
- 1 lb (450 g) beef chuck or brisket, cut into 1-inch cubes
- 1 lb (450 g) pork shoulder or butt, cut into 1-inch cubes
- 2 chorizo sausages (about 8 oz / 225 g total), sliced into 1/2-inch rounds
- 1 medium butternut or calabaza squash (about 2 lb / 900 g), peeled, seeded, and cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (8 g) sweet paprika
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 8 cups (2 L) water or beef broth, plus more if needed
- Salt and black pepper to taste
- For serving: chopped scallions, red pepper flakes (or ajà molido), and fresh parsley
Instructions
- Soak the hominy and white beans separately in plenty of cold water overnight (at least 8 hours). Drain and rinse before using.
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and pork cubes in batches, browning them on all sides (about 5–7 minutes per batch). Do not crowd the pan; remove the browned meat to a plate and set aside.
- In the same pot, add the onion and cook over medium heat until soft and translucent, about 5 minutes. Add the garlic, paprika, cumin, and oregano, and cook for 1 minute until fragrant.
- Return the browned meats to the pot. Add the drained hominy, white beans, and 8 cups (2 L) of water or broth. Stir well, scraping any browned bits from the bottom.
- Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours, stirring occasionally to prevent sticking.
- After 2 hours, add the squash cubes and the sliced chorizo. Stir to combine. Continue to cook, covered, for another 1 to 1.5 hours, or until the hominy and beans are very tender and the stew has thickened. Stir occasionally, adding more water or broth if it becomes too dry.
- When the hominy is soft and the squash has broken down partially into the broth, season generously with salt and pepper. Taste and adjust seasoning.
- Serve hot, garnished with chopped scallions, red pepper flakes, and fresh parsley.
Tips
- Soaking is essential: Do not skip soaking the hominy and beans overnight. This reduces cooking time and ensures they cook evenly. If you’re short on time, use the quick-soak method: boil for 2 minutes, then let stand for 1 hour.
- Type of squash: Butternut squash works well, but for a more authentic Argentine locro, use calabaza (West Indian pumpkin) or any dense, sweet winter squash. Avoid watery varieties like zucchini.
- Chorizo substitute: If you can’t find Argentine chorizo, use Spanish chorizo (which is firmer and more smoky) or a good smoked pork sausage. The flavor will change slightly, but it will still be delicious.
- Don’t rush the simmer: The long, slow cooking is what makes locro so creamy and flavorful. The squash should melt into the broth, and the meats should be fork-tender. If the stew is too thick, add more broth or water; if too thin, cook uncovered for the last 30 minutes.
Serving Suggestions
Serve locro argentino as a main course in deep bowls. It’s traditionally accompanied by a spoonful of quiquirimichi (a spicy condiment made with red pepper flakes, oil, and vinegar) or just a sprinkle of red pepper flakes. A side of crusty bread or a simple green salad with lemon vinaigrette helps balance the richness. It’s also wonderful with a glass of full-bodied red wine, like a Malbec.
Variations
- Vegetarian locro: Omit the beef, pork, and chorizo. Add an extra cup of beans (like black beans or kidney beans) and increase the squash to 3 lb (1.4 kg). Use vegetable broth and add a generous amount of smoked paprika to mimic the smoky flavor.
- Spicy locro: Add a chopped fresh chili pepper (like aji or jalapeño) with the onion, or add 1 teaspoon of crushed red pepper flakes along with the spices.
- Locro with pumpkin seeds: Toast 1/2 cup of pumpkin seeds and sprinkle them over the top before serving for added crunch and nuttiness.
- Using canned hominy and beans: To save time, you can use canned hominy and beans (drained and rinsed). Reduce the initial simmer time to 1 hour, then add the squash and chorizo and cook for 30–45 minutes more.
Storage and Reheating
Locro tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the consistency. You can also reheat individual portions in the microwave, stirring every minute until hot. Locro also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh or frozen corn instead of hominy? No, true locro relies on hominy (dried white corn that has been treated with lime). Fresh or frozen corn will not give the same creamy texture or flavor. If you can’t find hominy, you can substitute with dried posole (which is the same thing) or sometimes canned hominy works in a pinch.
What is the best cut of beef for locro? Tough, collagen-rich cuts like chuck, brisket, or short ribs are ideal. They break down during the long simmer, adding richness and body to the stew. Lean cuts like sirloin will become dry and tough.
Why is my locro not thickening? The thickening happens as the squash breaks down and the hominy releases its starch. If your locro is too thin, cook it uncovered for an additional 20–30 minutes to evaporate excess liquid. You can also mash some of the squash against the side of the pot to help it integrate.
Can I cook locro in a slow cooker? Yes. After browning the meat and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours, adding the squash and chorizo in the last 2 hours. The result will be very similar, though the stovetop version gives you more control over the final consistency.
Is locro spicy? Traditionally, locro is not spicy. The heat comes from the condiment served on the side, usually quiquirimichi or crushed red pepper. If you prefer a spicy stew, add chili flakes or a fresh chili during cooking.
What is the difference between locro and pozole? While both are stews made with hominy, pozole is Mexican and typically uses pork and is garnished with cabbage, radish, and lime. Locro is Argentine and uses a mix of beef, pork, chorizo, and squash, and is garnished with scallions and red pepper. The flavor profiles and garnishes are distinct.
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