Hearty Argentine Locro with Squash and Corn
This rich and flavorful Argentinian locro blends creamy squash, fresh corn, and hearty meats in a soul-warming stew.
Preparation
Get these tasks done before you start cooking.
Preparing the Base Vegetables
- 1
Heat the oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté aromatics
Add onions, garlic, and red bell pepper; sauté until soft.
- 3
Add spices
Stir in smoked paprika and cumin, cooking until fragrant.
Preparing the Meats
- 1
Brown the meats
In a separate skillet, brown the cubed pork and beef shank.
Tip: Ensure meats are well-browned for maximum flavor. Pro tip: Add a little water to deglaze the pan after browning meat.
- 2
Combine with base
Add the meats to the pot of sautéed vegetables.
- 3
Add chorizo
Stir in sliced chorizo.
How to Make Hearty Argentine Locro with Squash and Corn
Total time: 4 h 40 min · Yields 8 servings
- 1
Browning the Meats
Start by searing meats to enrich the broth's flavor.
- 2
Simmering the Stew
Allow the locro to simmer on low heat for a few hours.
- 3
Incorporating Vegetables
Add squash, corn, and potatoes halfway through cooking for texture.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I make this ahead?
Absolutely, locro develops deeper flavors when made a day ahead.
Can I substitute the meats?
Yes, you can use chicken or omit for a vegetarian version.
How should I reheat the locro?
Reheat gently on the stove over low heat until warmed through.
Can I use dried instead of fresh corn?
Yes, just soak it well to ensure tenderness in the stew.
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