Locro

Name: Locro
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: Argentina
Ingredients: 400g dried white corn, soaked overnight; 200g dried white beans, soaked overnight; 400g pork shoulder, cubed; 200g chorizo, sliced; 200g panceta (cured pork belly), diced; 1 large onion, diced; 2 sweet potatoes, diced; 1 tsp each ground cumin, sweet paprika

Argentina

Locro was the staple food of pre-Columbian Andean civilisations and remains the traditional dish eaten on May 25 — Argentina's national day.

Argentina's hearty winter stew — white corn, white beans and multiple cuts of pork slow-cooked for hours into a thick, sustaining potage. The dish of national holidays.

Photo: Carlosdisogra

Prep

20 mins

Cook

3 hrs

Difficulty

Easy

Calories

410 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400gdried white corn, soaked overnight

200gdried white beans, soaked overnight

400gpork shoulder, cubed

200gchorizo, sliced

200gpanceta (cured pork belly), diced

1 largeonion, diced

2sweet potatoes, diced

1 tsp eachground cumin, sweet paprika

Method

Simmer corn and beans separately until tender, about 1 hour each.

Brown pork shoulder, chorizo and panceta. Add onion and cook until soft.

Combine meat with drained corn, beans and sweet potato.

Add water to cover. Simmer 1.5 hours until very thick.

Season generously. Serve with a spiced sofrito of paprika and chilli oil on the side.

Chef's Tip

Locro should be very thick — almost more stew than soup. Add water sparingly during cooking.

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Locro

Ingredients

Method

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