Locro

Locro Argentino

A hearty Argentine stew of hominy, squash, beans and slow-simmered meats, finished with a smoky paprika oil. Traditionally served on May 25 and July 9 for national patriotic holidays.

Prep

25 min

Cook

180 min

Total

205 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) dried white hominy (maíz blanco), or canned/frozen hominy; soaking time below
• •200 g (7 oz) dried white beans (alubia or cannellini)
• •500 g (1 lb 2 oz) butternut or zapallo squash, zapallo (Argentinian winter squash) is traditional; peeled and cubed
• •300 g (10½ oz) beef chuck or shin, bone-in, cut into 4 cm / 1½ in pieces
• •200 g (7 oz) pork ribs or pork shoulder, bone-in ribs preferred for flavor
• •1 whole fresh chorizo sausage, about 150 g; Argentine-style if possible
• •1 whole panceta (pork belly), about 100 g, diced; thick-cut bacon is the closest substitute
• •1 large white onion, finely diced
• •4 cloves garlic, minced
• •2 whole bay leaves
• •1 tsp dried oregano, preferably Argentine or Mexican
• •1 tsp ground cumin
• •1 pinch saffron threads, optional but traditional; gives the golden color
• •salt, to taste
• •black pepper, to taste
• •2 L (8 cups) water or mild beef stock, more as needed
• •60 ml (¼ cup) olive oil (for the sofrito)
• •3 Tbsp smoked paprika (pimentón ahumado), for the finishing oil
• •60 ml (¼ cup) olive oil, for the finishing oil
• •2 Tbsp fresh parsley, chopped, for serving

Steps

1. 1 Soak the hominy and beans separately in plenty of cold water overnight (10–12 hours). If using canned hominy, skip this step and add it in the last hour. Drain and rinse.
2. 2 In a large heavy pot, simmer the soaked hominy in 1.5 L / 6 cups water with 1 bay leaf over medium-low heat for 1 hour, until it begins to soften but is still firm.
3. 3 Add the soaked beans to the pot and continue simmering for another 30 minutes.
4. 4 Meanwhile, heat 60 ml olive oil in a skillet over medium heat. Add the diced panceta and cook until it releases its fat, about 4 minutes. Add the onion and cook until translucent, 5–6 minutes. Add garlic, oregano, cumin and saffron; cook 1 minute until fragrant. Tip this sofrito into the pot with the hominy and beans.
5. 5 Add the beef chuck, pork ribs, the second bay leaf and enough stock or water to cover (about 500 ml / 2 cups more). Bring to a gentle simmer, skim any foam, then cover partially and simmer for 1 to 1½ hours, until the beef is tender and shreds easily with a fork (internal temperature 85 °C / 185 °F on an instant-read thermometer).
6. 6 Add the chorizo (whole or in chunks) and the cubed squash. Simmer uncovered for 25–30 minutes, until the squash breaks down and thickens the stew and the hominy is completely tender with no chalky centre.
7. 7 Remove the pork and beef bones, shred the meat off them and return the meat to the pot. Season with salt and pepper to taste. The stew should be thick; if it is too thin, mash some of the squash and beans against the side of the pot to thicken.
8. 8 Make the finishing oil: gently warm 60 ml olive oil with the smoked paprika in a small pan over low heat for 2 minutes — do not let it smoke or the paprika will turn bitter.
9. 9 Ladle the locro into deep bowls, drizzle generously with the smoky paprika oil, scatter chopped parsley on top and serve hot. Traditionally accompanied by crusty bread and a glass of red wine.
10. 10 Doneness check: hominy must be fully tender (bite through with no resistance), beans creamy, beef shredding, and the stew hot throughout (>75 °C / 165 °F at the centre) before serving.