Locro is the dish Argentinians cook on May 25th and July 9th, the national holidays. It takes half a day, fills the kitchen with a smell that reaches the street, and is built on the idea that slow cooking and patience are what food should be.
Locro has pre-Columbian origins. The Andean peoples of what is now northern Argentina, Bolivia, and Peru were cooking versions of this corn-and-bean stew for over a thousand years before the Spanish arrived. After European colonisation, beef, pork, and chorizo were added. The result is the dish Argentinians consider their national meal.
It is cooked on May 25th (May Revolution) and July 9th (Independence Day), traditionally served to large groups of family and friends in a communal pot. Good locro is slow cooked. At least three hours, ideally four. The corn breaks down, the beans soften, the broth thickens, the fat renders, everything marries.
This recipe serves 8 to 10. Halving it does not really work (the flavours do not develop properly in a small pot). Make the full batch, invite friends over, or freeze portions for later.
May 25th commemorates the May Revolution of 1810. July 9th is Independence Day. Both are national holidays, and both are marked with locro cooked in large pots shared between families.
The tradition is to serve it in shallow earthenware bowls topped with quiqui (a spicy chilli-and-green-onion condiment).
Ingredients
For the locro (soak overnight)
- 500 g dried white corn (maíz blanco, soaked overnight)
- 250 g dried white beans (soaked overnight)
- 500 g beef osso buco or gravy beef, cubed
- 300 g pork belly, diced
- 200 g pork chorizo (fresh or cured)
- 300 g pumpkin, peeled and cubed
- 2 large onions, finely diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 3 L chicken or beef stock
- 3 tbsp olive oil
- Salt to taste
For the quiqui (spicy topping)
- 4 green onions, finely sliced
- 1 red chilli, finely chopped
- 1 tsp sweet paprika
- 1 tsp dried chilli flakes
- 120 ml olive oil
Method
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Overnight soak.
The night before, rinse the dried white corn and beans. Place in separate large bowls and cover with plenty of cold water. Leave overnight.
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Start the stew.
The next day, drain the corn and beans. In a large heavy pot (at least 6 L), heat the olive oil over medium heat. Add the diced onions and cook for 10 minutes until soft.
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Brown the meats.
Add the beef, pork belly, and chorizo to the pot. Brown for 10 minutes, stirring regularly. Add the garlic, bay leaves, paprika, and cumin. Stir for 1 minute.
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Add the corn, beans, and stock.
Add the drained corn and beans to the pot. Pour in the stock. Bring to a boil, then reduce to a low simmer. Cover partially.
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Long cook.
Cook at a low simmer for 2 hours, stirring occasionally and scraping the bottom so nothing sticks. Check water level, top up if needed, but remember the end result should be thick.
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Add the pumpkin.
Add the cubed pumpkin after 2 hours. Cook for another 45 minutes to 1 hour, until the corn has broken down, the beans are tender, and the pumpkin has dissolved into the broth to thicken it.
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Make the quiqui.
While the locro finishes, heat the olive oil in a small pan. Add paprika and chilli flakes, warm gently for 30 seconds (do not burn). Remove from heat, add green onions and fresh chilli. Season with salt.
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Serve.
Serve the locro in deep bowls. Top with a spoonful of quiqui. The quiqui is added to taste at the table.
Chef's notes.
Soak the corn overnight. Dried white corn will not soften in the 3-hour cook unless it has been soaked. Do not skip this step.
Cook long enough for the corn to break down. The thickness of locro comes from the corn starches releasing. If you rush this step, the broth stays thin and the texture is wrong.
Every family has their own recipe. Some locros include ham hock, some use hominy (dried corn treated with lime) instead of regular dried corn, some add tripe. This version is a standard home recipe.
It freezes well. Divide leftover locro into portions and freeze for up to 3 months. Reheat gently with a splash of stock. For a ready-made freezer option year-round, our Weekly Family Box stocks 30 empanadas you can bake straight from frozen.
Frequently asked questions
Where can I buy dried white corn in Sydney?
Latin American grocers (La Latina in Chatswood, Artarmon Fruity Latin Market, Latin Deli in Ku-ring-gai) stock dried white corn. Mexican hominy (maíz mote) is an acceptable substitute. Rodriguez Bros in south-western Sydney is another reliable source.
Can I use canned corn instead?
No. Canned corn will disintegrate in the long cook and leave nothing to bind the stew. Dried corn is essential for proper texture. If you cannot find it, use canned hominy (drained), which holds up better than sweet corn.
Is locro spicy?
The stew itself is mildly spiced, not hot. The heat comes from the quiqui topping, which is added at the table to taste. Everyone controls their own spice level.
Can I make locro vegetarian?
Yes, though it fundamentally changes the dish. Replace the beef, pork, and chorizo with 500 g of mushrooms and 200 g of smoked tofu or tempeh. Use vegetable stock. The cooking time stays the same.
How thick should locro be?
Thick enough to coat a spoon, slightly looser than porridge but thicker than soup. If it is too thin after 3 hours, simmer uncovered for another 30 minutes to reduce. If too thick, add more stock.
Empanadas, the quicker classic.
For a quicker Argentinian dinner, our empanadas go from freezer to plate in 22 minutes. Five flavours, delivered across Sydney.