Argentine Locro

Ingredients

• 400g dried white hominy or corn, soaked overnight
• 300g dried white beans, soaked overnight
• 500g beef chuck, cubed
• 300g pork shoulder, cubed
• 200g chorizo, sliced
• 500g pumpkin, cubed
• 2 onions, chopped
• 4 garlic cloves
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 3 tbsp oil
• Spring onions and chilli oil to serve

Instructions

1. Drain the hominy and beans; cover with 3 litres water and simmer 1 hour.
2. Brown the beef and pork in oil; add to the pot.
3. Soften onions and garlic in the same pan; add paprika and cumin.
4. Add to the stew with the chorizo.
5. Cook gently 90 minutes.
6. Add the pumpkin and cook another 30 minutes until everything is very tender.
7. Top with chopped spring onion and chilli oil.

Serving suggestions

• Traditionally eaten on Argentine independence day.

Storage & reheating

Keeps 4 days; better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions