Locro Recipe

Locro recipe is one of the most traditional dishes in Argentine cuisine. This hearty white corn (hominy) stew is especially popular during cold weather and national celebrations, combining rich flavors and ancient Andean culinary traditions.

Locro is a hot and hearty white corn (hominy) based soup that Argentines celebrate as a national dish. This delicious cold-weather soup carries on the legacy of ancient Incan dining concepts, making it quite unique as much of Argentine cuisine, particularly in cities like Buenos Aires, traditionally looks to Europe for influence.

The thick, chowder-like stew originated along the Andes mountain range, where it is still widely enjoyed today, dating back to the time when the Incan Empire thrived in Bolivia, Peru, and northern Argentina.

Don’t think you can whip up a locro in 30 minutes. It’s a slow-cooked recipe ideal for those who enjoy spending time in the kitchen creating deep, comforting flavors. Serve this locro recipe piping hot with crusty bread on the side.

Makes: Approximately 6 portions

Ingredients for Locro Recipe

• 1 cup dried white corn (hominy)
• 2 medium white onions, chopped
• 2 cloves garlic, finely sliced
• 1 leek, finely sliced
• 200g thick-sliced smoked bacon (panceta salada), cubed
• 2 slightly spicy sausages (chorizo de cerdo), sliced
• 2 thick steaks of stewing beef, osso buco, cuadril, or similar, cubed
• 1 cup tripe (mondongo – optional), diced
• Pig’s feet (patitas de cerdo – optional)
• 1 cup lima beans (porotos pallares – optional)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper to taste
• 1 cup butternut squash (zapallo anco), cubed
• 1 cup sweet potato (batata), diced
• 1 large potato
• Chopped spring onion (cebolla de verdeo) for garnish

How to Make Traditional Argentine Locro

Soak the dried white corn in at least two cups of water for a minimum of 12 hours, preferably overnight.

In a large heavy-based pot, cook the onions, garlic, leek, stewing beef, sausages, pig’s feet, tripe (if using), and bacon with a little vegetable oil until the onions become translucent.

Add the cumin, paprika, salt, and freshly ground black pepper. Cook while stirring occasionally for about 10 minutes.

Add the soaked white corn kernels and enough hot water to cover all ingredients by approximately 2 inches.

Add the vegetables and lima beans if desired. Bring everything to a boil, then reduce the heat, cover, and simmer for around two hours. Stir the pot every 20 minutes to prevent sticking.

After two hours, remove the lid and continue cooking over low heat. Remove any bones from the meat. Slowly mash the vegetables so the starch thickens the stew into its characteristic rich consistency.

Continue mashing and simmering until the locro recipe reaches a thick and creamy texture. Adjust salt to taste.

Serving Suggestions

Serve hot and garnish with chopped spring onion. This traditional Argentine dish pairs wonderfully with rustic bread and red wine.

If you enjoy authentic Argentine traditions, discover more about our Argentina hunting experiences and local cuisine.

Source: Adapted from therealargentina.com