About this Dish
Argentina's great winter stew — a thick, hearty soup of white corn, squash, beans and various cuts of pork and beef, slow-cooked for hours. Pre-Columbian in origin, locro sustained Andean communities through harsh winters. Now eaten on May 25th (Argentine National Day) as a symbol of national identity and historical memory.
IngredientsServes 6
🌽Dried white hominy corn (maíz blanco), 300g soaked overnight
🫘Dried white beans, 200g soaked overnight
🎃Butternut squash, 500g peeled and cut into large chunks
🥩Pork ribs, 400g cut into individual ribs
🐷Pork belly or panceta, 300g cut into thick pieces
🥩Beef chuck or brisket, 300g cut into large cubes
🌭Chorizo colorado (cured Spanish-style), 2 links sliced into rounds
🧅White onions, 2 large finely chopped
🫑Red bell pepper, 1 large diced
🌶️Smoked paprika (pimentón ahumado), 2 teaspoons
Method
1
Drain the soaked hominy corn and white beans separately. Place the corn in a large heavy pot, cover with fresh cold water by at least 10cm, and bring to a boil. Reduce heat and cook for 1 hour before adding the beans, as the corn takes much longer to soften.2
Add all the meats — pork ribs, pork belly, beef chuck, and chorizo — directly into the pot with the corn and beans. Pour in enough water to keep everything well submerged (about 2–3 litres total), bring back to a simmer, and cook on low heat for another 1.5 hours, skimming any foam that rises.3
Add the squash chunks to the pot and continue cooking for another 30–40 minutes. The squash should break down and begin dissolving into the stew, naturally thickening it — this is exactly what you want, so don't worry if the pieces lose their shape.4
Meanwhile, make the sofrito: in a separate pan, heat a little oil or lard over medium heat and gently fry the onions and red pepper for 15 minutes until very soft and golden. Stir in the smoked paprika and cook for another 2 minutes, then add this mixture to the main pot and stir well.5
Taste the locro and season generously with salt. The stew should be very thick — almost porridge-like — and the corn should be completely tender and creamy. If it's too thin, keep simmering uncovered; if too thick, add a splash of hot water.6
Serve in deep bowls with crusty bread. Traditionally locro is accompanied by salsa criolla (chopped tomato, onion and pepper with vinegar) and a spoonful of quiquirimichi (a spicy condiment of paprika, chilli flakes and vinegar) drizzled on top at the table.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Locro Near Me
AI-powered — Google, TripAdvisor and food blogs
🔥 Viral Recipes
How the world's most famous chefs — and creators — make this dish
Locos x la cocina
190.9K views
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world