Locro – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Argentina Region / Locale: Argentine Servings: Serves 6
Argentina Region / Locale: Argentine Servings: Serves 6Locro is a traditional, hearty stew originating from the Andean region of South America, known for its comforting warmth and rich flavors. It’s commonly enjoyed throughout Argentina, Peru, and Bolivia, especially during winter months and national holidays. This dish marries the robustness of meats with the earthiness of corn and potatoes, and it holds a place of cultural significance as a communal dish meant to be shared with loved ones.
Ingredients
- beef chuck – 1 lb / 450 g
- pork belly – 0.5 lb / 225 g
- chorizo sausage – 2 links
- yellow potatoes – 2 cups / 300 g, diced
- butternut squash – 2 cups / 300 g, cubed
- onion – 1 large, finely chopped
- garlic – 4 cloves, minced
- corn kernels – 1.5 cups / 225 g
- bay leaves – 2
- cumin – 1 tsp
- paprika – 1 tsp
- beef stock – 4 cups / 960 ml
- salt – to taste
- black pepper – to taste
- fresh parsley – for garnish
Instructions
- In a large pot, heat a spoonful of oil over medium heat. Brown the beef chuck and pork belly, then remove and set aside.
- In the same pot, sauté the chorizo sausage until slightly crisp. Add onion and garlic, cooking until translucent.
- Return the beef and pork to the pot. Add diced potatoes, squash, corn, bay leaves, cumin, and paprika.
- Pour in the beef stock, bringing the mixture to a boil. Reduce heat and simmer for around 1.5 to 2 hours until the meat and vegetables are tender.
- Season with salt and pepper. Remove bay leaves before serving.
- Serve hot, garnished with chopped fresh parsley.
Substitutions
- beef chuck -> lamb shank
- pork belly -> pork shoulder
- chorizo sausage -> morcilla (blood sausage)
- butternut squash -> pumpkin
Enhancements in the Next Evolution
- Incorporate smoked paprika for a smoky flavor.
- Add a dash of hot sauce or chili flakes for a spicy kick.
- Use dried white hominy for a traditional touch and varied texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
