Locro

locro

Argentina is a country rich in history, culture and gastronomy. Known for its delicious beef, wines and empanadas, it also features a variety of traditional dishes that showcase the country’s diversity and uniqueness. Among these is the Argentine Locro, a hearty and flavorful stew that is often enjoyed during patriotic festivities and winter months.

The origin of Locro can be traced back to the pre-Columbian era, when the native inhabitants of the Andes used to cook corn and meat stews in large clay pots over open fires. The Spanish colonization deeply influenced the development of Argentine cuisine, and the Locro recipe evolved to include Spanish ingredients - such as beans, pumpkins and chorizo - and cooking techniques that adapted the dish to the local needs and preferences. Today, Locro is considered a national dish, and its preparation can vary slightly from region to region, with each area claiming its own unique twist.

Locro is a perfect expression of Argentina’s food philosophy, which values locally-sourced, seasonal ingredients, simple yet bold flavors, and a sense of community and festivity around the table. The dish is typically served in large pots, with friends and family gathering around to share and enjoy it. It requires some time and patience to make, as the ingredients need to be cooked slowly and carefully to reach the right consistency and texture, but the effort is definitely worth it.

The basic recipe for Argentine Locro includes corn, beans, pumpkin, potatoes, chorizo, and beef, all simmered together for several hours until everything is soft and tender, and the flavors have melded together. The use of different types of corn - such as white, yellow or purple - and beans - such as kidney, white or black - gives the stew its distinct colors and textures, while the addition of smoked paprika or cumin gives it a subtle smoky or earthy note. The meat can be beef, pork or lamb, depending on the cook’s preference, and the chorizo can be spicy or mild, depending on the region.

The process can be further enhanced by adding some aromatic vegetables, such as onion, garlic, bell peppers or celery, to provide a sweet and savory base, and by using a homemade beef broth or even beer or wine to deglaze the pot and add depth to the flavor. Some cooks also like to include a few handfuls of quinoa or barley to the mix, or to garnish the stew with crispy bacon, fresh herbs or sliced avocado, for added texture and freshness.

Argentine Locro is a comforting and filling dish that embodies the richness and diversity of Argentine culture. It is a dish that celebrates tradition, history and community, and that welcomes everyone to sit around the table and share a warm and satisfying meal. Whether you are looking for a tasty and nutritious dinner, or for a way to connect with Argentina’s culinary heritage, making Locro is an experience that will leave you feeling satisfied and inspired.

Ingredients:

  • 1 lb dried white corn
  • 1 lb boneless beef chuck, cut into small pieces
  • 1 lb pork belly, cut into small pieces
  • 1 lb sausage, sliced
  • 2 onions, chopped
  • 2 red bell peppers, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2 cans cannellini beans, drained and rinsed
  • 4 cups chicken stock
  • 1 cup chopped scallions
  • 1 cup chopped fresh cilantro

Instructions:

  1. In a large bowl, soak the dried corn in cold water for at least 8 hours or overnight until it softens.

  2. In a large pot, heat some oil over medium-high heat. Add the beef and pork belly and cook until browned and crispy. Remove from the pot and set aside.

  3. Add the sausage, onions, and red bell peppers to the pot and sauté until the onions are translucent.

  4. Add the minced garlic, cumin, oregano, paprika, chili powder, salt, and black pepper to the pot and cook until fragrant.

  5. Drain the soaked corn and add it to the pot along with the cannellini beans, chicken stock, and cooked beef and pork belly. Stir to combine.

  6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 2 hours or until the corn is tender and the mixture has thickened.

  7. Add more chicken stock if necessary to achieve a stew-like consistency.

  8. Before serving, garnish with chopped scallions and fresh cilantro. Serve hot with crusty bread or empanadas. Enjoy!