Argentine Locro Stew Recipe

Ever craved a dish that warms you from the inside out, tells a story with every spoonful, and brings people together? Look no further than Authentic Argentine Locro Stew! This incredibly hearty and healthy Locro Stew is Argentina's answer to chilly days and national celebrations. Picture a rich, thick hominy and meat stew, slow-simmered to perfection with stew meat, savory chorizo sausage, creamy squash, and tender beans. It’s more than just a meal; it's a taste of tradition, perfect for feeding a crowd or cozying up on a cold evening. Get ready to dive into the comforting flavors of the Andes and discover why this Locro Stew is a beloved staple.

Ingredients

• 1 cup dried white hominy (mote pelado), or 3 cans (15 oz each) canned hominy, drained and rinsed
• 1 cup dried lima beans or cannellini beans, or 2 cans (15 oz each) canned beans, drained and rinsed
• 2 tablespoons olive oil or rendered pork fat
• 8 oz pancetta or thick-cut bacon, diced
• 1 lb fresh chorizo sausage (mild or spicy), casings removed and crumbled
• 2 lbs beef stew meat (e.g., chuck roast), cut into 1-inch cubes
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 large leek, white and light green parts, thinly sliced
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1/2 teaspoon black pepper, plus more to taste
• Optional: 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes for heat
• 8 cups beef or vegetable stock, plus more if needed
• 1.5 lbs butternut or kabocha squash, peeled, seeded, and cut into 1-inch cubes
• 1 lb Yukon Gold or sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup chopped green onions (scallions), for garnish and folding in
• Salt to taste
• For the Quiquirimichi-style Spicy Oil (optional topping):
• 2 tablespoons olive oil
• 1 tablespoon sweet paprika
• 1/2 teaspoon cayenne pepper or red pepper flakes (adjust to taste)
• 1-2 cloves garlic, minced

Directions

1. Prepare Hominy & Beans: If using dried hominy and beans, rinse them thoroughly and soak them in separate bowls of cold water overnight. Drain and rinse again before cooking. If using canned, simply drain and rinse.
2. Build the Flavor Base: Heat olive oil or rendered fat in a large (6-8 quart) heavy-bottomed Dutch oven or stockpot over medium heat. Add the diced pancetta or bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Brown Chorizo & Aromatics: Add the crumbled chorizo sausage to the pot and cook, breaking it up with a spoon, until browned. Remove the chorizo and set aside with the pancetta. Add the chopped onion, minced garlic, and sliced leek to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and translucent. Season with a pinch of salt.
4. Brown Beef & Add Spices: Increase heat to medium-high. Add the cubed beef stew meat to the pot and brown on all sides, stirring occasionally. Once browned, stir in the ground cumin, sweet paprika, and black pepper. Toast the spices for 1 minute, stirring constantly, until fragrant. If using, add optional pigs’ feet or other bones now for extra richness.
5. Combine & Simmer (Initial): Return the cooked pancetta and chorizo to the pot. Stir in the soaked and drained hominy (and soaked and drained beans if using dried). Pour in 8 cups of beef or vegetable stock, ensuring the ingredients are covered by about an inch or two of liquid. Bring the mixture to a boil, then reduce the heat to low, cover with the lid slightly ajar, and simmer gently for 1 to 1½ hours, or until the beef is tender and the hominy begins to soften. Stir occasionally, scraping the bottom to prevent sticking.
6. Add Vegetables & Continue Simmering: Add the cubed squash and potatoes (and canned beans, if using) to the pot. Continue to simmer, uncovered, for another 45-60 minutes, or until the squash and potatoes are very tender and the hominy is creamy. Stir more frequently during this stage to prevent sticking.
7. Thicken to Classic Locro Texture: Once the vegetables are tender, use the back of a spoon or a potato masher to gently mash some of the squash and potatoes against the side of the pot. This will naturally thicken the Locro Stew without needing flour. Continue simmering, stirring frequently, until the stew reaches your desired thick, creamy consistency – a spoon should stand slightly in the stew, and the liquid should coat the back of a spoon.
8. Final Seasoning & Rest: Adjust salt, black pepper, and optional cayenne pepper to taste. Stir in half of the chopped green onions. Remove the pot from the heat and let the Locro Stew rest for 10-15 minutes before serving. This allows the flavors to meld and the stew to settle.
9. Optional Slow Cooker Note:
   1. To adapt this recipe for a slow cooker, follow steps 2-4 (browning meats and aromatics) in a large skillet.
   2. Transfer all browned ingredients, hominy, beans, stock, and spices to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
   3. Add squash and potatoes during the last 2 hours of cooking on low, or last hour on high. Mash some vegetables at the end to thicken.