Locro

Argentine hominy, white bean, beef and squash stew.

Preparation: 25 min · Cooking: 45 min · Total: 1 hr 10 min · 4 servings

Ingredients

• 500 g canned white hominy — Drained and rinsed; use cooked canned hominy.
• 400 g canned white beans — Drained and rinsed.
• 350 g beef chuck — Trimmed and cut into 1.5 cm pieces.
• 500 g butternut squash — Peeled and cut into 2 cm cubes.
• 2 tsp sweet paprika — Sweet, not smoked.
• 1250 ml beef stock — Use low-salt stock if possible.
• 200 g yellow onion — Finely diced.
• 3 garlic — Minced.
• 15 ml neutral cooking oil — Such as sunflower or rapeseed oil.
• 1 tsp ground cumin — Ground.
• 1 tsp dried oregano — Dried leaves.
• 3 spring onions — Thinly sliced for serving.
• 0.3 tsp cayenne pepper (optional) — Optional; use less for a mild stew.
• 3 g fine salt — Adjust only after tasting the cooked stew.

Instructions

1. Organize the ingredients safely

   Set out the ingredients and a heavy pot with a lid. Keep the beef chilled until cutting it. Use one board for the raw beef and another clean board for vegetables and garnish. Wash hands, knife and the raw-meat board with hot soapy water before handling the cooked stew or spring onions.

2. Prepare the vegetables, beef and canned ingredients

   Drain and rinse the hominy and white beans in a colander. Dice the beef into 1.5 cm pieces, peel and cube the squash into 2 cm pieces, finely dice the onion, mince the garlic and thinly slice the spring onions. Measure the paprika, cumin, oregano, optional cayenne and salt. Canned hominy makes this a practical short-cook version; do not substitute dry hominy unless it has already been soaked and cooked tender.

3. Brown the beef and bloom the spices

   Heat the oil in the pot over medium-high heat until it shimmers. Add the beef in one layer and brown for 5–7 minutes, turning until several sides colour. Add onion and cook 4 minutes until softened. Stir in garlic, paprika, cumin, oregano and optional cayenne for 30 seconds only, so the spices smell fragrant without scorching.

4. Simmer the hominy and squash

   Pour in the stock, scraping the browned bits from the pot. Add the hominy, squash and salt, bring just to a boil, then reduce to a gentle simmer. Start the retained 38-minute timer. Cover partially and simmer, stirring from the bottom every 10 minutes. Keep it at a quiet bubble rather than a hard boil; add a splash of hot water only if the stew becomes dry before the squash softens.

   Simmer hominy and squash: 2280 seconds

5. Add beans and finish the stew

   When about 8 minutes remain on the timer, stir in the rinsed beans. Continue gently simmering uncovered until the timer ends and the stew is thick enough to coat a spoon. Press a few squash cubes against the pot side with the spoon to thicken the broth, while leaving most pieces intact. The beef must be fully cooked and reach at least 63°C in the centre; simmer longer if it remains chewy.

6. Check texture and seasoning

   Taste with a clean spoon and adjust salt or cayenne only after the beans and stock have cooked together. The hominy and beans should be hot and tender, the squash should collapse easily when pressed, and the beef should be hot through and tender. If the broth is thin, simmer uncovered in 3-minute intervals; if too thick, loosen with hot stock or water.

   Hominy and beans are hot and tender, squash collapses easily when pressed, and the beef is fully cooked, at least 63°C in the centre and tender.

7. Serve and store safely

   Ladle the locro into four warm bowls and scatter spring onions over each portion. Serve hot. Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 days. Reheat once on the stove or in a microwave, stirring halfway, until every portion reaches 74°C; add a splash of water or stock if it thickens in the refrigerator.

Tips

• Canned hominy and beans give the stew its characteristic hearty texture without the long cooking time required by dried corn.
• Mash only a few squash pieces; this thickens the locro while keeping recognisable pieces in the bowl.

Common mistakes

• Adding the beans at the beginning makes them break apart during the long simmer; add them for the final 8 minutes.
• Boiling hard can scorch the thick stew; maintain a quiet simmer and scrape the bottom when stirring.
• Using dry hominy without soaking and pre-cooking leaves it unpleasantly hard after the retained 38-minute simmer.

Substitutions

• Use cooked chickpeas instead of white beans if necessary, adding them during the final 8 minutes; the dish will be less traditional but still works as a hearty stew.

Storage

Refrigerate in shallow covered containers within 2 hours and use within 3 days.

Reheating

Reheat once, stirring halfway, until every portion reaches 74°C; loosen with water or stock if needed.

About this recipe

Locro is a substantial Andean stew closely associated with Argentina, especially around national celebrations. Regional versions vary, but white corn, legumes and squash are central to its thick, warming character.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.