Locro (Locro)
Overview
Locro is a thick, hearty stew-like soup from the Andes, especially popular in Argentina, where it is a national dish. White hominy corn and beans are soaked and cooked slowly with squash, which breaks down and thickens the pot, along with beef, pork, bacon, chorizo and sometimes tripe. The finished locro is very thick and is served with a spicy red oil called quiquirimichi, made from paprika, chilli and spring onion. It is a winter dish and is traditionally eaten on national holidays such as 25 May.
Pictures
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History
Locro has pre-Hispanic roots in the Andes, where corn, beans and squash were staple crops. After the Spanish arrived, meats and sausages were added. In Argentina it became linked to patriotic celebrations, and it is cooked in large pots for communities on national holidays. Recipes differ between provinces and families, and it is also eaten in Bolivia, Peru and Ecuador in local styles.
Main ingredients
White hominy corn, squash, white beans, beef and pork, chorizo, paprika oil. The soup is built on meat and corn broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~210 min
Ingredients
- 300 g white hominy corn, soaked
- 150 g white beans, soaked
- 500 g squash, cubed
- 500 g mixed beef and pork, 1 chorizo
- 1 onion
- paprika, chilli, spring onion in oil
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the corn and beans in water for 1.5 hours.
- Add the meats, onion and squash and cook for 1.5 hours, stirring often, until very thick.
- Season with salt and paprika.
- Serve with the red spiced oil.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.