How to Make the Perfect Argentine Locro Stew
Argentine · Hard · 210 min · 8 servings
A hearty and warming thick stew made with white corn, beans, pork, and squash that is the traditional dish of Argentine national holidays. This rich and deeply flavored stew has been nourishing Argentines through cold winter months for centuries.
Why this recipe works
This Argentine Locro Stew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 210 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g dried white corn kernels soaked overnight
- 200 g dried white beans soaked overnight
- 500 g pork belly cubed
- 400 g butternut squash peeled and cubed
- 1 tsp sweet paprika
- 200 g pork chorizo sliced
Step by step instructions
Step 1: Soak and Drain
Soak the dried white corn and white beans separately in cold water for at least 8 hours or overnight. Drain and rinse both well before cooking. Soaking is essential as it significantly reduces the cooking time and improves the texture of both the corn and beans.
Step 2: Brown the Pork
In a large heavy-bottomed pot over medium-high heat, brown the cubed pork belly in batches until golden on all sides. Add the sliced chorizo and cook for 3 more minutes. Do not skip this step as browning the meat creates a deep savory base flavor for the entire stew.
Step 3: Add Everything and Simmer
Add the drained corn and beans to the pot along with enough water to cover by 5 centimeters. Bring to a boil, then reduce to a low simmer. Cook covered for 2 hours, stirring occasionally. Add the cubed squash and sweet paprika in the final 30 minutes of cooking.
Step 4: Achieve the Right Consistency
The locro is ready when the corn has softened and begun to break down naturally thickening the stew. If it is too thin, increase the heat and cook uncovered for 15 minutes. Season with salt and serve in deep bowls with crusty bread on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork belly → beef chuck for a slightly leaner but equally rich version of the stew
- dried white corn → canned hominy corn drained to significantly reduce the cooking time
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not soaking the corn and beans overnight which means they will require much longer cooking times and may not soften properly
- Cooking on too high a heat which causes the bottom of the stew to scorch before the corn has had time to soften
Nutrition facts
Per serving: 520 calories, 28g protein, 58g carbs, 18g fat, 10g fiber.
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