Argentine Locro Stew
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.
Thick and hearty Argentine stew made with white corn, beans, pork, and squash for cold weather comfort.
Nutrition per serving
Ingredients
Base
Protein
Vegetables
Seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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