The Adduci Family’s Locro Argentino

Locro is the traditional dish that we eat on Argentinian national holidays. It’s a stew with a base made of calabaza—or acorn or butternut squash, corn and porotos, or beans.

Locro was born in the land of the Quechuas—indigenous people primarily living in the Andes Mountain region—and was first called “lugru” or “rucru.” Its origins are pre-Colombian and it is prepared in many ways, according to the tradition of each Argentinian province. Early on, it was made with very few ingredients, but over the decades and centuries, it started adding new ones, according to the different regions. These include ingredients like chorizo colorado or cured red chorizo, pancetta or salt-cured pork belly, among many others.

Locro is served at ollas populares or community meals, fiestas, barrio bars, and above all national feast days.

This recipe is a family tradition and one that we make on all the Argentinean holidays, which, in chronological order, are: May 25 (Argentina’s May Revolution Day), June 20 (Flag Day), July 9 (Independence Day), and August 17 (Day of Don Jose de San Martin, el Padre de la Patria or the father of our nation). 

This is a hearty dish and a comfort staple on cold and gloomy winter days. We also often enjoy this stew on non-feast days, because, of course, there is always locro in the freezer. 😉

The Adduci Family’s Locro Argentino

Recipe by Carlos and Gilda Adduci

4.4 from 17 votes

Cuisine: Argentinian

Servings

8

servings

Prep time

20

minutes

Cooking time

3

hours 

Ingredients

• 1 cup white corn or hominy-style corn

• 1 cup porotos de soja or soybeans

• 1 cup semolina wheat

• 4 cups meat—can be skirt steak, ossobuco, pork belly or pork ribs

• 2 chorizo colorados, can be replaced with regular chorizo or smoked pancetta

• 1/2 calabaza—or 16-oz piece of pumpkin or acorn squash

• 2 cups potatoes, cubed

• 2 cups carrots, cubed

• 2 scallions or 2 leeks

• 1/2 bunch celery, about 3 stalks

• smoked paprika, to taste (about 1 Tbsp)

• oregano, to taste (about 1 Tbsp)

• salt to taste (about 1 to 2 tsp)

Directions

• Soak the beans and grains for at least 12 hours.
• Boil the meat in water to cover in a large pot—2 hours minimum or 1 hour in pressure cooker.
• Saute or brown the chorizo in a separate pan, then cut into small pieces.
• Chop all the vegetables into small pieces.
• Add all the ingredients to a large caserola or pan, on medium low heat.
• Add the spices: smoked paprika, oregano and salt.
• Cook until all the vegetables are soft.
• If you wish, you can add fresh-ground black pepper. A disfrutarlo!

Notes

• This makes 8 small terra-cotta cazuelitas or bowls.