Locro Argentino (Beef and Hominy Stew) is a traditional Argentinian recipe for a classic winter stew of beans, maize hominy, pumpkin, pork and beef. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Beef and Hominy Stew (Locro Argentino).
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Locro traces its roots to pre-Columbian times in the Andes, where indigenous peoples relied on local ingredients like hominy, squash, and beans to create this hearty stew. With the arrival of Spanish colonists, European influences introduced pork and beef, transforming it into the dish we know today.
In Argentina, Locro became a symbol of national identity, traditionally served on patriotic holidays like May 25, Revolution Day.
Ingredients:
100g maize Hominy, soaked over-night in plenty of water
200g White Beans (soaked overnight)
400g Pumpkin or Butternut Squash, peeled and cubed
500g Beef (flank or brisket), cubed
500g Pork (chorizo, pancetta, or trotters)
1 large Onion, finely chopped
3 Garlic cloves, minced
1 tbsp Paprika
1 tsp ground Cumin
2 Bay Leaves
Salt and freshly-ground black Pepper, To taste
Water and/or Stock (Enough to cover all ingredients)
Method:
Heat a generous glug of oil in a large pan over medium heat. Use to fry the onion and garlic for about 4 minutes, until soft and fragrant.
Add the cubed beef and pork to the pot. Brown the meat on all sides to enhance its flavour [due to the Maillard reaction] (about 5–7 minutes).
Drain and rinse the soaked hominy and white beans. Add them to the pot, ensuring they are evenly distributed.
Add the pumpkin or squash pieces, paprika, cumin, bay leaves, salt, and pepper. Pour in enough water or stock to cover all the ingredients. Bring to a boil, then reduce the heat to a simmer.
Cover the pan and let the stew cook slowly for 2–3 hours, stirring occasionally. This allows the flavours to meld and the ingredients to become tender.
Once the pumpkin or squash is soft, mash some pieces against the side of the pan to create a creamy consistency. Adjust the seasoning if needed.
Ladle the hot Locro into bowls and serve immediately. It pairs perfectly with crusty bread or a glass of Argentine wine.
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