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Locro is an Argentina recipe made with 4 types of meat, Flank Steak, Pork, Bacon, and Chorizo. This hearty and delicious winter stew also includes Hominy, White Beans, and Squash as well as other vegetables and spices. Locro stew is considered to be the national dish of Argentina but is popular in many other South American countries.
While much of Argentina’s food finds its origins in Spanish and Italian cuisine, Locro is one of the most notable examples of indigenous influence on the country’s culinary traditions.
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Locro ~ Argentina Winter Stew
Locro is always served hot, with bread on the side, and is topped with Quiquirimichi – a traditional hot sauce.
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Ingredients
Locro Stew
- ½ lb. pork shoulder cubed or sliced
- ½ lb. flank steak cubed or sliced
- ½ lb. bacon preferably unsmoked; diced
- ½ lb. chorizo sliced
- 1½ cups hominy dried or canned
- 1 cup dried white beans fava beans, or lima beans
- 1 acorn squash peeled, seeded, and diced
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 leek halved and sliced
- 1 tbsp. tomato paste
- 2 tbsp. dried oregano
- 1 tbsp. sweet paprika
- 1 tbsp. smoked paprika
- 1 tsp. red pepper flakes
- 1 bay leaf
- salt and pepper
- olive oil
- 10 cups water
Quiquirimichi Hot Sauce
- olive oil
- scallions sliced
- 1 tbsp smoked paprika
- 1 tsp red pepper flakes
- salt and pepper
Instructions
Locro Stew
- If using dried hominy, rinse until water runs clear. Place in a bowl with the beans, cover with water, and soak for at least 8 hours or overnight. If using canned hominy, skip this step and just soak the beans.
- Heat some olive oil in a pot over medium-high heat. Season pork and steak with salt and pepper. Brown the meat in batches, turning until browned all over, about 5 minutes. Set aside.
- Add chorizo and bacon, cooking for another 2 minutes.
- Add onion, leek, and garlic, cooking until soft, another 3 minutes.
- Add tomato paste, oregano, sweet paprika, 1 tsp. red pepper flake, and bay leaf. Cook for 2 minutes, then return meat to the pan with the drained hominy and beans, squash, and water or stock.
- Bring to a boil, reduce heat to medium, partially cover, and cook until hominy and beans are tender, about 2 hours.
Quiquirimichi Hot Sauce
- Add some olive oil to a sauté pan and place over medium heat. Add a large amount of chopped scallions and cook until slightly soft. Then add smoked paprika and remaining red pepper flakes. Adjust salt and pepper to taste. Heat the sauce through in a sauté pan.
To Serve
- Divide stew into bowls and drizzle with the quiquirimichi.
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[…] is also sometimes considered to be Argentinian national food. We’re talking about a yummy stew made of white corn, beef (or pork), chorizo and tripe. Beans and pumpkin are […]