Locro is one of the most representative dishes of Argentine cuisine: a thick stew of corn, beans, and squash with pre-Incan roots that, through the fusion of indigenous and Spanish culture during colonial times, became a national classic.
It’s traditionally made for the national holidays of May 25th and July 9th, in large batches to share with family.
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Argentine Corn and Bean Stew
- Prep Time: 12 hours
- Cook Time: 2 hours
- Total Time: 14 hours
- Yield: 10 servings
- Category: Main Course
- Cuisine: Argentine
Description
Traditional Argentine recipe made with white corn, squash, and assorted meats, adapted into an easy-to-follow home version with exact proportions.
Ingredients
Nutrition
- Calories: 420
Ingredients
- 500 g of dried white hominy corn (cracked) (about 1.1 lb)
- 300 g of white beans (about 10.5 oz)
- 1.5 kg of pumpkin or winter squash, cubed (about 3.3 lb)
- 700 g of flank steak or beef brisket, in pieces (about 1.5 lb)
- 300 g of salted pork belly (about 10.5 oz)
- 2 of chorizo colorado (Spanish-style paprika sausage)
- 1 of pork skin (optional)
- 2 of pig’s feet (optional)
- 1 of carrot, grated
- 1 of sweet potato, cubed
- 1 teaspoon of sweet paprika
- to taste of crushed red pepper flakes (optional)
- to taste of cumin and salt
Instructions
- Soak the night before, soak the corn and beans separately in plenty of water for at least 10 to 12 hours.
- Drain, the next day, drain the corn and beans separately and set aside.
- Cook the meats, in a large pot with water, bring the flank steak, pork belly, chorizos, pork skin, and pig’s feet (if using) to a boil.
- Add corn and beans, stir in the drained corn and beans, and cook over medium heat for about half an hour, stirring occasionally.
- Add the vegetables, stir in the cubed squash, grated carrot, and sweet potato, and season with paprika, crushed red pepper, cumin, and salt.
- Simmer, cook for about another hour, checking that it doesn’t dry out and adding hot water gradually until you reach a thick, creamy consistency.
- Shred the meats, remove the meats, shred them, and stir them back into the pot before serving.
- Serve hot, serve piping hot, in individual clay bowls.
Tips for getting it right
- Pre-soaking the corn and beans is essential: without that step, they won’t cook down properly.
- Stir often toward the end of cooking to keep it from sticking to the bottom of the pot.
- Traditional locro doesn’t include potato or pasta: the thick consistency comes from the corn, beans, and squash.
- It can be made a day ahead; it often tastes even better the next day.
Traditional variations
- Some families add white chorizo along with the colorado for another flavor note.
- In some regions it’s served with a separate spicy sauce made from red-tinted lard and crushed red pepper, so each guest can adjust the heat to their taste.
How to serve
Locro is served very hot, in individual clay bowls, as a main dish.
It’s a classic of Argentine national holidays, especially May 25th and July 9th.
Recommended sides
- Spicy red lard sauce
- Crusty bread
- Red wine
Did you know?
Locro has pre-Incan origins, originally made from squash, and was enriched with meats and other ingredients after the Spanish arrived, becoming the dish known today.
It’s traditional to make it in large batches for Argentine national holidays, like May 25th, in homage to colonial-era criollo customs.
Frequently Asked Questions
Pre-soaking, for at least 10 to 12 hours, is necessary so both ingredients hydrate and can soften properly during cooking.
No, traditional Argentine locro doesn't include potato or pasta; its thick consistency comes from the corn, beans, and squash.
It's a traditional dish for national holidays, especially May 25th and July 9th, though it's also enjoyed on any cold day of the year.
Yes, it's even recommended: locro often tastes better the next day, once the flavors have settled.
