Argentine Stew (Locro)

Submitted by:
Jimena Ruiz, Buenos Aires, Argentina

Image Source: Author


2 cups dried, broken hominy
1 cup dried lima beans
1 cup dried chickpeas
3/4 cup olive oil
1 1/2 teaspoon sweet paprika
1/2 teaspoon crushed red chile flakes
8 cloves garlic, minced
1 pound veal shoulder, cut into pieces
1 pound pork shoulder, cut into pieces
10 ounces cured chorizo, cut into slices
1 large yellow onion, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1 small acorn squash, peeled, seeded and finely chopped
Juice of 1 lemon
1 cup finely chopped scallions
Salt and pepper

1. Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain.

2. Whisk 1/2 cup oil, paprika, chile flakes, and 1/4 of the garlic in a bowl; set sauce aside.

3. Heat remaining oil in an 8-qt. saucepan over medium-high heat. Season veal and pork with salt and pepper. Add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate.

4. Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes.

5. Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Season with salt and pepper.

6. Divide among bowls; drizzle with sauce. Sprinkle with scallions.


In Argentina, it is a tradition to eat Locro during May 25th, a national holiday which commemorate the 1810 revolution that resulted in the first Argentine government, and independence from Spain.

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