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Locro

Serves 8 Soup dairy-free, meat, Soups

Locro

Locro is a dish deeply rooted in the Andes and the northwest of Argentina, celebrated as a patriotic pot full of comfort. Its rich history is intertwined with the traditions of May 25, Argentina's Revolution Day, and the cozy embrace of winter Sundays. This hearty stew is a tapestry of textures, thick with white hominy, tender beef brisket, and a medley of meats that warm the soul.

Every spoonful of locro offers an earthy richness, with the sweetness of butternut squash weaving through savory notes of chorizo and pancetta. Serve it steaming hot, with a bowl of oil, paprika, and chili at the table, inviting each guest to stir in their preferred level of spice, making every bowl a personal experience.

Ingredients

  • 400 g (14 oz)dried white hominy — soaked overnight
  • 300 g (10 oz)beef brisket, cubed
  • 2chorizos, sliced
  • 150 g (5 oz)pancetta, diced
  • 400 g (14 oz)butternut squash, cubed
  • 200 g (7 oz)white beans, soaked
  • 2onions, chopped
  • 2 tspcumin
  • 2 tspsweet paprika
  • 2bay leaves
  • 4scallions, sliced
  • to tastesalt and pepper

Method

  1. Drain the soaked white hominy and white beans thoroughly. Place them in a large pot and cover with fresh water, ensuring the water level is about 2 inches above the grains. Bring to a gentle simmer over medium heat and cook for about an hour, stirring occasionally. You will know they are ready when the hominy starts to swell and the beans are tender but not fully cooked.
  2. In a separate wide pot, over medium-high heat, add the diced pancetta and allow it to render its fat, stirring occasionally. Once the pancetta is golden and crispy, add the sliced chorizo and cubed beef brisket. Brown the meats evenly, ensuring the beef cubes develop a nice crust. Add the chopped onions and cook until they become translucent and sweet, absorbing the flavors of the meats.
  3. Lower the heat to medium and stir in 2 teaspoons of cumin, 2 teaspoons of sweet paprika, 2 bay leaves, and a generous pinch of salt and pepper. Stir well to coat the meats and onions with the spices, releasing their aromas and deepening the flavor base of the stew.
  4. Carefully add the partially cooked hominy and beans along with their cooking liquid to the pot with the meats. Ensure the ingredients are well combined and bring the mixture back to a simmer. Allow it to cook for 1 hour and 30 minutes, stirring occasionally and adding more water if necessary to keep the ingredients submerged. The stew should start to thicken as the flavors meld together.
  5. Add the cubed butternut squash to the pot, stirring to incorporate it into the stew. Continue cooking until the squash is tender and the stew reaches a thick consistency, with the hominy creamy and the flavors well integrated. This should take about 20-30 minutes, and the squash should be easily pierced with a fork.
  6. Once the locro is thick and the flavors are rich and harmonious, taste and adjust the seasoning with more salt and pepper if needed. Finish by stirring in the sliced scallions, allowing their fresh, mild onion flavor to complement the hearty stew. Serve hot, ideally with a side of spicy salsa for those who enjoy an extra kick.