Locro - Argentinean stew
6 servings
60 minutes
Locro is a traditional Argentine stew with roots in the cuisine of the indigenous peoples of the Andes. This dish has become an integral part of national identity, especially during the celebration of Argentina's Independence Day. Its rich, spicy flavor is revealed through aromatic chorizo, tender pork, and sweet pumpkin slowly simmered in a thick broth with beans and corn. Locro is not just food; it symbolizes unity and hospitality. It is traditionally served with a spicy mix of paprika, cumin, and chili pepper that adds a pleasant heat. An ideal choice for a cozy family dinner or festive gathering.
1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced sausages (chorizo) and cook, stirring, for 3–4 minutes until golden brown. Add diced pumpkin pieces (1 cm), finely chopped onion, and crushed garlic and cook for 5 minutes until the vegetables are well softened. Add black pepper, corn kernels separated from the cob, oregano and cook for 1 minute.
- Sausages: 200 g
- Pumpkin: 500 g
- Onion: 2 pieces
- Garlic: 6 cloves
- Corn cobs: 2 pieces
- Dried oregano: 2 teaspoons
- Ground black pepper: 0.5 teaspoon
2
Prepare the broth and bring it to a boil. Reduce the heat to a steady simmer and add all the ingredients cooked in the pan, also add pork cut into pieces (1 cm thick), chopped potatoes or boiled beans, season with salt and cook for about 15 minutes or until the pumpkin starts to break down. Then cover the pot with a lid and simmer for another 5 minutes or until the pork is cooked.
- Chicken broth: 1000 ml
- Pork shanks: 320 g
- Beans: 600 g
- Salt: to taste
3
Before serving, place chopped green onions and 1 tablespoon of olive oil in a small bowl. Separately mix paprika, cumin, and chili pepper. Add 1 teaspoon of the spice mixture to the green onions, salt to taste, and mix.
- Green onion feathers: 8 pieces
- Olive oil: 6 tablespoons
- Paprika: 2 teaspoons
- Ground cumin: 2 teaspoons
- Chili pepper: 0.5 teaspoon
- Salt: to taste