Locro

Locro is a winter stew dish of corn, beans, potato, pumpkin and beef, considered as one of the national dishes of South American countries that Andes Ranges spans into like Argentina, Bolivia, Peru and Ecuador

Locro is a winter stew dish of corn, beans, potato, pumpkin and beef, considered as one of the national dishes of South American countries that Andes Ranges spans into like Argentina, Bolivia, Peru and Ecuador. This is one of those dishes that is very hard to recreate out of South America since it uses certain kinds of vegetables local only to that region, for example the use of a certain species of potatoes called “papa chola” as well as alkaline processed corn kernels called “hominy” where it imparts a unique taste and texture.

I was introduced to this dish through Anthony Bourdain’s “No Reservations” when he visited Argentina and during his trip he was served a particular type of stew and it was this locro. Like I said earlier locro is a national dish of many countries but Argentina seems to celebrate it the most as every May 25th, when they celebrate the anniversary of the May Revolution this dish is widely served in most households.

Today I must admit it will not be the authentic recipe as I don’t have that specific potato and there is nowhere, I can find hominy, this is the best effort I can do and it turned out really good. Hopefully someday I can try the real thing, someday I will visit Argentina.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Locro 1

Locro

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 15 mins
  • Total Time: 2 hours 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Argentinian

Description

Locro is a winter stew dish of corn, beans, potato, pumpkin and beef, considered as one of the national dishes of South American countries that Andes Ranges spans into like Argentina, Bolivia, Peru and Ecuador


Ingredients

Scale
  • 750 g stewing beef, cubed
  • 2 pcs chorizos, sliced
  • 200 g bacon scraps, roughly chopped
  • 1 cup waxy corn kernels
  • 400 g cannellini beans, drained
  • 2 cups cubed butternut squash
  • 1 large potato, cubed
  • 2 medium white onions, chopped
  • 4 cloves garlic, minced
  • 1 stalk leeks, finely sliced
  • 2 tsp cumin
  • 2 tsp paprika
  • freshly ground black pepper
  • salt
  • oil

Instructions

  1. In a large pot, heat oil then brown beef pieces. Remove from pot then set it aside.
  2. Add oil to the pot if needed then sauté onions, garlic and leeks.
  3. Add chorizos and bacon scraps then cook for 3 minutes.
  4. Add the cumin and paprika, give it a mix then add the beef back. Pour enough hot water to cover the beef, bring it to a boil then simmer for one hour and 15 minutes.
  5. Add the butternut squash, potatoes and corn, continue to simmer for 30 minutes. Add water if necessary. Slightly mash the squash and potatoes to make the soup thick.
  6. Add the cannellini, season with salt and freshly ground black pepper then simmer for 15 more minutes.

 

Recommended

6 Responses

  1. mjskitchen says:

    What a hearty bowl of stew! I’m all over any dish that has chorizo as an ingredient.

  2. bwell says:

    I had a similar dish at a South American restaurant and it was great. By the way, hominy is available canned at most grocery stores.

  3. Laura says:

    You can find canned hominy at most supermarkets (publix, kroger, walmart, all carry it in the canned vegetable aisle), in both white and gold versions, use white.
    Also, locro doesn’t require potatoes, the roots used are sweet, so use sweet potatoes or yams instead, together with the butternut squash. Another thing to add is that once everything is in the pot and boiling, you lower the heat to the very lowest setting and let it simmer for 24 hours, to the point the meat melts in your mouth and the butternut squash and sweet potato dissolve, making a thick creamy soup/broth.. Locro is a super slow cooked dish, for best depth of flavor and consistency (that creaminess) it has to slow simmer for 24 hours.

  4. Laura says:

    Forgot to add, no bacon scraps! diced pancetta is what’s used to make authentic locro. Also available in the deli meat section of Kroger, or Publix, or Walmart or The fresh market.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.