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Argentinian Locro Stew
A hearty corn, bean and meat stew with pumpkin and paprika oil — Argentina's national independence day dish.
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20 minPrep🔥
2 hr 30 minCook🍽️
6Serves📊
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Ingredients
- 200g dried corn (hominy), soaked overnight
- 200g dried white beans, soaked
- 500g pork belly, cubed
- 300g beef chuck, cubed
- 2 chorizo sausages, sliced
- 1 onion
- 3 garlic cloves
- 500g pumpkin, cubed
- For paprika oil: 4 tbsp oil, 1 tbsp paprika, 1 tsp cumin
Instructions
- Boil corn and beans separately for 60 minutes each.
- Brown the meats; add to a pot with onion, garlic and 2 litres water.
- Add the corn and beans; simmer 30 minutes.
- Add pumpkin; cook 20 minutes more until it dissolves and thickens the stew.
- Make paprika oil: warm oil with paprika and cumin briefly.
- Drizzle over each bowl.
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Tara’s tips
- Pumpkin breaks down to thicken the stew naturally.
- The paprika oil drizzle is essential.
Serving suggestions
- Serve in deep bowls with the oil swirled on top.
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
Vegetarian version?
Use double the beans and pumpkin with smoked paprika for depth.
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