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Locro ~ Argentina Winter Stew

Locro ~ Argentina Winter Stew

David Taylor
Locro is always served hot, with bread on the side, and is topped with Quiquirimichi - a traditional hot sauce.
Prep Time 20 mins
Cook Time 2 hrs 15 mins
Soaking Time 8 hrs
Total Time 10 hrs 35 mins
Course Soup
Cuisine Argentinian
Servings 6 people

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
  • 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.
Keyword Bacon, Beef, Hominy, Pork