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.

Prep time
Cook time
Total time
Serves: 6
  • 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
  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.



1 Response

  1. mjskitchen says:

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

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