Locro
Locro is Argentina's most substantial stew, born from indigenous corn and colonial influences. The dried white corn kernels soften into a creamy base over hours of cooking, thickening the broth naturally without cream or flour. This technique transforms humble pantry staples into something textured and rich. The meat and beans add protein and depth, but it's the corn that makes locro distinct, tasting faintly sweet beneath the savory weight of chorizo and beef fat.
Instructions
Soak: Soak corn and beans overnight in water.
Cook Meats: In a large pot, brown the beef and pork.
Add onions and spices, cooking until translucent.
Simmer the Stew: Add soaked corn and beans, pumpkin, potato, and enough water to cover.
Simmer for 2-3 hours, until thick.
Serve: Enjoy hot, with bread on the side.
Pro Tips: Toasting the corn slightly before adding it to the stew enhances its flavor.
Add a spoonful of paprika or a dash of cumin for an extra layer of warmth and complexity.
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