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Meat, Americas

Argentine locro stew

Argentine locro is a thick winter stew made with corn, white beans, squash, and pork, serving 4 people. It takes 2.5 hours to cook at a medium difficulty level and costs €3.40 per serving. The secret is adding the squash halfway through cooking so it breaks down and thickens the broth naturally.

It's cold outside, so here's locro, Argentina's big holiday stew, with corn, beans, squash, and pork.

Argentine locro stew
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Locro sits somewhere between a soup and a mash, thick and generous in the bowl. Butternut squash melts into the broth and gives it body, while white beans and corn add softness to every spoonful. Pork belly and chorizo season the whole pot, and a drizzle of paprika oil poured over each bowl at the end adds color and a gentle kick.

This is Argentina's holiday stew, built to feed a whole table on a cold winter Sunday or any night when you really need something warming. It takes patience to cook but barely any attention, which makes it an easy choice when you're having people over without wanting to hover near the stove. Kids usually like its soft texture and mild flavor, especially if you go easy on the paprika.

The ingredients

4 people

Pantry

  • Dried white beansoften in the pantry 250 g
  • Canned sweet cornoften in the pantry 400 g
  • Paprikaoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Butternut squash 600 g
  • Onions 2
  • Leek 1
  • Garlic 3 cloves

Butcher

  • Pork belly 400 g
  • Chorizo 200 g

The step by step recipe

  1. Soak the beans overnight, then cook them for 30 minutes in unsalted water. 30 min

    Traditional white corn is hard to find, canned sweet corn replaces it very well.

  2. Add the diced pork belly, chopped onion and leek, garlic, and cumin, then let it simmer covered. 50 min

    Skim the broth regularly to keep it clear.

  3. Add the cubed squash and sliced chorizo, then let it cook further. 30 min

    Stir gently, the squash should soften but keep a few chunks.

  4. Stir in the drained corn, then adjust the salt and pepper. 10 min

    The stew should be thick, like a chunky mash.

  5. Heat the oil with the paprika, let it infuse for a minute, then drizzle this red oil over each bowl. 2 min

    Don't let the paprika burn, it turns bitter.

Our tips to get it right

  • Soak the dried beans overnight without fail, otherwise they'll stay firm no matter how long you simmer them.
  • Taste and add salt only at the end of cooking, since the chorizo and pork belly already release plenty of salt into the broth.
  • If the stew thickens too much once it cools, loosen it with a splash of hot water or broth when reheating.

The variations

  • Swap the pork belly for diced beef chuck for a richer, heartier version.
  • For a vegetarian version, skip the pork and chorizo, double the beans, and season with a touch of smoked paprika.
  • For a quicker version that's great for kids, use canned cooked white beans to cut the cooking time significantly.

What to serve it with

  • Crusty bread for soaking up the broth
  • A glass of light red wine
  • Simple green salad to start

Storage

Locro keeps for 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well for up to 2 months in individual portions. Reheat gently on the stove with a splash of water, since it thickens as it cools.

Questions about this dish

Can you make locro ahead of time?

Yes, it's actually recommended. Make it the day before so the flavors have time to meld overnight. Reheat it gently with a splash of water to bring back the right texture.

Can you substitute the canned sweet corn?

Yes, frozen corn works too, just thaw it before adding. Traditional Argentine white corn is hard to find outside South America, so sweet corn remains the best substitute.

Does locro freeze well?

Yes, it holds up very well in the freezer for up to 2 months. Freeze it in individual portions so you only thaw what you need.

Why add the squash only halfway through cooking?

Added too early, the squash would turn to mush and lose all texture. Adding it halfway through lets it break down just enough to thicken the stew while still leaving a few soft chunks.

How long does it take to make an Argentine locro stew?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Argentine locro stew?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Argentine locro stew cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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