Locro is Argentina's national-level stew, eaten especially on May Revolution Day (May 25) and Independence Day (July 9). It originates from the Andean indigenous corn-stew tradition, with pork and various meats added after the Spanish arrived. The northern Andean version uses white hominy corn, soaked and then simmered with beef chunks, pork ribs, pork belly, chorizo, pumpkin and chickpeas for 2 to 3 hours, until the corn bursts open, the meat falls apart, and the whole pot is a thick, golden mass. The standard for good locro is: the thicker the better.
A thick, golden, deeply savoury stew of hominy corn, tender beef and pork, melting squash and chorizo, the grains swollen and the broth reduced to a glossy porridge. Eaten in deep bowls on a cold patriotic day.
Locro is a long, slow braise that thickens itself. White hominy corn is soaked overnight, then simmered with beef chunks, pork ribs, pork belly, chorizo, squash and chickpeas for 2 to 3 hours. The corn releases starch as it cooks, thickening the broth naturally. The squash breaks down and dissolves, adding body and sweetness. The meats contribute gelatin and fat. No flour or starch is added; the thickness comes entirely from the corn starch and the reduced liquid.
Variations
Some add potatoes or sweet potatoes. A vegetarian version uses only corn and squash.
On the Palate
Where Locro Norteño sits in the Argentinian flavor cloud
Ingredients
Serves 8How it's made
6 steps · 30 min
- 14 min
Soak 300g white hominy corn overnight; drain.
- 26 min
In a large pot, brown 400g beef chunks, 300g pork ribs and 200g pork belly; add 1 chopped onion, 2 cloves garlic, 1 tsp cumin and 1 tsp paprika.
- 38 min
Add the hominy, 1 litre water, 200g diced pumpkin and 100g cooked chickpeas; bring to a boil.
- 46 min
Simmer covered 2 hours, stirring occasionally, until the corn is swollen and tender, the squash dissolved, and the stew thick and glossy.
Watch outSimmer until the corn swells tender and the squash dissolves — that released corn starch and melted pumpkin are what thicken the stew, no flour added.
- 54 min
Add 1 sliced chorizo in the last 30 minutes; season with salt, cumin and paprika.
- 64 min
Rest 10 minutes; serve in deep bowls with crusty bread.
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