Holidays & Special Occasions
Locro
Ingredients
- - 400 g (2 cups) dried white hominy corn (maiz blanco), soaked overnight
- - 200 g (1 cup) dried white beans, soaked overnight
- - 500 g (1.1 lb) beef short rib or brisket
- - 300 g (10.5 oz) pork ribs or belly
- - 200 g (7 oz) chorizo colorado (or regular chorizo)
- - 1 onion, chopped
- - 1 leek, sliced
- - 300 g (10.5 oz) pumpkin, cubed
- - 2 tbsp sweet paprika
- - 1 tsp ground cumin
- - 2.5 litres (10 cups) water
- - Salt, to taste
- - Salsa picante (chilli-paprika oil), to serve
Method
- Drain the soaked corn and beans, then place in a large pot with the beef, pork and water. Bring to a boil, skimming any foam.
- Reduce to a low simmer and cook, partially covered, for 2.5-3 hours, stirring occasionally so the corn doesn't stick.
- Add the onion, leek and chorizo after the first hour of simmering.
- Add the pumpkin, paprika and cumin in the last 45 minutes, letting the pumpkin break down and thicken the stew.
- Continue simmering until the mixture is thick, creamy and the meats are falling-apart tender.
- Season with salt, and serve hot with a drizzle of salsa picante on top.
Introduction: Locro is a thick corn, bean and meat stew with pre-Columbian Andean roots, considered Argentina’s unofficial national dish for patriotic holidays.
Cultural Background: Locro is a thick corn, bean and meat stew with pre-Columbian Andean roots, considered Argentina’s unofficial national dish for patriotic holidays. It is traditionally served on 25 May (May Revolution Day) and 9 July (Independence Day), when the dish’s slow, communal simmering mirrors the shared national celebration.
Tips: Stir occasionally throughout the long simmer to prevent the corn catching on the bottom of the pot. Locro is traditionally made in very large batches for sharing, and tastes even better the next day.
Variations: Locro tucumano: a version from Tucumán province with a spicier, more concentrated salsa picante topping.
Vegetarian/Vegan: Vegetarian: Omit the meats and chorizo, use a rich vegetable stock, and add extra beans and mushrooms for heartiness and umami. Vegan: Follow the vegetarian version and use a plant-based chorizo alternative, finishing with a vegan-friendly salsa picante.
Storage: Refrigerate up to 4 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, adding a little water as it thickens further when chilled.
Nutrition: Per serving: 480 kcal, 28 g protein, 20 g fat, 45 g carbohydrate, 8 g fibre.
FAQs:
Q: Why is locro linked to Argentina’s independence holidays? A: It is a historically humble, filling dish accessible to all social classes, which over time became symbolically tied to shared national celebration on 25 May and 9 July.
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