Authentic Argentinian Locro Recipe: A Traditional Hearty Stew

Ingredients

2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 pound pork shoulder, cubed
1 pound beef chuck, cubed
2 chorizo sausages, sliced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
4 cups beef stock
2 cups water
2 large potatoes, peeled and cubed
1 cup butternut squash, cubed
1 cup canned white hominy, drained
1/2 cup canned pumpkin
2 tablespoons chopped fresh parsley for garnish

Steps and instructions

Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, cooking until they are soft and fragrant, about 5 minutes.
Add the cubed pork shoulder and beef chuck to the pot, browning the meat on all sides, approximately 10 minutes.
Add the sliced chorizo sausages to the pot, stirring to combine with the other meat. Cook for another 5 minutes.
Add the spices to the pot: paprika, cumin, salt, and pepper. Stir well to coat the meat with the spices.
Pour in the beef stock and water, stirring to combine everything. Bring the mixture to a simmer.
Add the cubed potatoes, butternut squash, drained white hominy, and canned pumpkin to the pot. Stir well to combine.
Reduce the heat to low, cover the pot, and let the stew simmer for about 2 to 3 hours, stirring occasionally, until the meat is tender and the flavors are well combined.
Once the stew is cooked, taste and adjust seasonings if necessary. Serve the locro hot, garnished with chopped fresh parsley.

Tools for making

Large pot - Used for cooking the stew.
Knife - Needed for dicing onions, mincing garlic, and cubing meat and vegetables.
Cutting board - Used for safe and convenient food preparation.
Spatula - Ideal for stirring and sautéing ingredients in the pot.
Measuring spoons - Required for accurate measurement of spices.
Measuring cups - Used to measure liquids like vegetable oil and beef stock.
Ladle - Needed for serving the stew.
Cover or lid - Used to cover the pot while the stew simmers.

Recipe variations

Vegetarian Option: Replace the pork shoulder, beef chuck, and chorizo sausages with an assortment of vegetables such as mushrooms, zucchini, bell peppers, and carrots. Use vegetable stock instead of beef stock for the base.
Chicken Instead of Pork and Beef: Substitute the pork shoulder and beef chuck with boneless, skinless chicken thighs or breasts. Adjust the cooking time accordingly.
Spicy Variation: Add some heat by including a diced jalapeno or serrano pepper to the pot while cooking the onions and garlic.
Seafood Twist: Replace the pork and beef with a mix of seafood such as shrimp, fish, and mussels. Adjust the cooking time to ensure the seafood is properly cooked.
Quinoa Addition: Include cooked quinoa to add extra texture and protein to the stew. Add it towards the end of the cooking process.
Herb Infusion: Experiment with different herbs such as thyme, oregano, or rosemary, either by adding them to the stew or using them as a garnish.
Smokey Flavor: Incorporate some smoked paprika or chipotle powder for a smoky undertone to the stew.

Recipe overview

Locro is a rich, hearty stew that originates from Argentina, yet is popular throughout the Andean region. This dish is traditionally enjoyed on national holidays and celebrations, but it's so delicious that you'll want to make it a regular part of your dinner rotation! In our version of this classic, we use a combination of pork shoulder, beef chuck, and chorizo, along with potatoes, butternut squash, white hominy, and a hint of pumpkin. The result is a wonderfully thick and flavorful stew that's perfect for colder weather. Expect a bit of prep work as you'll be dicing, cubing and slicing the ingredients, but the satisfaction you'll get from this homemade stew is absolutely worthwhile. It's a one-pot meal that feeds a crowd and promises to warm you from the inside out.

Common questions

What is Locro? Locro is a traditional South American stew, particularly popular in countries like Argentina, Bolivia, and Peru. It is typically made with a combination of meat, potatoes, squash, and spices.
Can I use different types of meat? Yes, you can customize the meat in this recipe to your preference. Pork shoulder and beef chuck are commonly used, but you can also use other cuts of beef or pork.
Can I make this recipe vegetarian? Yes, you can make a vegetarian version of Locro by omitting the meat and using vegetable stock instead of beef stock. You can also add additional vegetables like carrots or bell peppers for added flavor and texture.
Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sauté the onions and garlic in a separate pan before transferring them to the slow cooker along with the browned meat and other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I freeze the leftovers? Yes, Locro freezes well. Allow the stew to cool completely, then transfer it to airtight containers or freezer bags. Label and date the containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with Locro? Locro is often served with a side of crusty bread or cornbread. Some people also like to serve it with a side salad or pickled vegetables for added freshness.
Can I adjust the spices to my taste? Absolutely! The spice measurements in the recipe are just guidelines. Feel free to add more or less paprika, cumin, salt, and pepper according to your personal preference.

Serving dishes and utensils

Large pot - A large pot is needed to cook the stew.
Cutting board - A cutting board is necessary for chopping the onions, garlic, and vegetables.
Knife - A knife is essential for cutting the onions, garlic, and meat.
Stirring spoon - A stirring spoon is required for mixing and stirring the ingredients in the pot.
Measuring spoons - Measuring spoons are needed to accurately measure the spices.
Measuring cups - Measuring cups are necessary for measuring the beef stock, water, and canned pumpkin.
Ladle - A ladle is helpful for serving the hot locro into bowls.
Soup bowls - Soup bowls are needed for serving the locro.
Garnish bowls - Bowls for holding the chopped fresh parsley as a garnish.
Soup spoons - Soup spoons are needed for eating the locro.

Origin stories

Hailing from the Andean region of South America, Locro is a hearty stew that has been warming bellies and comforting souls for centuries. It is traditionally served in Argentina, Chile, Peru, Bolivia, and Ecuador on special occasions and during the chillier months, but its roots lie with the indigenous peoples of the Andes. These ancient civilizations would prepare Locro using the plentiful produce of their land, such as potatoes, squash, and maize. Over time, as cattle farming and European influences spread throughout the region, meats and sausages were incorporated into the stew. Today, each country and even each family has their own unique recipe and way of preparing Locro, but all hold true to the spirit of this traditional dish - a comforting, hearty stew that brings people together.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.