Traditional Argentine Locro Criollo Stew
Hearty holiday stew of hominy corn, white beans, pork ribs, smoky bacon, and chorizo slow-cooked with pumpkin until rich and velvety, served with spicy quiquirimichi chili oil.
Thick, creamy amber stew where pumpkin has completely dissolved to bind meats and corn.
Cook with Cocinanding Companion
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Paulina Cocina): This public video is provided as a visual reference for the dish. Exact ratios, timings (30m prep / 180m cook / 720m rest), and US grocery suggestions on this page are independently standardized by Cocinanding.
Traditional Argentine Locro Criollo Stew
Paulina Cocina
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Palacios Mild Cured Chorizo
Standard Size: 7.9 ozWhy it matters: All-natural cured pork with vibrant pimentón.
Where to find in US: Specialty cheese/deli section.
Acceptable substitutes: Cantimpalo chorizo.
Why This Recipe Works
💡 Dissolved Squash Emulsion
Simmering squash until it completely melts acts as a natural thickening agent that suspends the meats and beans.
Ingredients for 8 ServingsUS Standard Measurements
- 2 cups Dried white hominy corn (maíz blanco pisado), soaked
- 1 cup Dried white alubia or cannellini beans (porotos alubia), soaked
- 2 lbs Kabocha or buttercup squash (zapallo plomo), peeled and cubed
- 1 lb Beef brisket or chuck (falda / pecho de res), cubed
- 1.5 lbs Pork spareribs (pechito de cerdo), cut into bite-sized pieces
- 6 oz Smoked pork belly or slab bacon (panceta), diced
- 2 links Dry-cured Spanish chorizo (chorizo colorado), sliced into rounds⭐ Recommended: Palacios
- 10 cups Water or beef broth
- 4 stalks Scallions (cebolla de verdeo), finely chopped
- 3 tbsp Neutral oil or rendered pork lard (for quiquirimichi sauce)
- 1.5 tbsp Sweet paprika (pimentón dulce)
- 1 tsp Crushed red pepper flakes (ají molido)
- 1 tsp Ground cumin
- 1 tbsp Kosher salt
Required Kitchen Tools
- ✓Heavy 10-quart stockpot
- ✓Wooden spoon
Step-by-Step Preparation
Overnight Soak
Soak the 2 cups white hominy corn and 1 cup white alubia beans in cold water for 12 hours (720 minutes), then drain.
Simmer Meats, Corn, and Beans
Combine the drained corn, white beans, 1 lb cubed beef brisket, 1.5 lbs pork spareribs, 6 oz diced pork belly, and 2 sliced chorizo colorado links with 10 cups water (or broth) and 1 tbsp kosher salt in a heavy pot. Boil briskly for 10 minutes, then simmer gently for 1.5 hours.
Melt the Squash
Stir in 2 lbs cubed kabocha squash and 0.5 tsp ground cumin; simmer 1 hour more, stirring frequently until the squash dissolves into a creamy golden broth and meats reach 195°F–205°F (90°C–96°C).
Quiquirimichi (Grasita Colorada) Sauce
Sauté 4 chopped scallions in 3 tbsp oil (or rendered pork fat) with 1.5 tbsp sweet paprika, 1 tsp crushed red pepper flakes, and the remaining 0.5 tsp ground cumin for 2 minutes. Ladle over steaming bowls of locro.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Sticks to pot base
Underlying Cause: Heavy corn starches settling.
Fix & Solution: Stir bottom with flat wooden spoon every 10 minutes over low simmer.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Traditional Argentine Locro Criollo Stew
❓ Which brand of spanish chorizo should I look for in US grocery stores for Traditional Argentine Locro Criollo Stew?
Editorial suggestion: Palacios Mild Cured Chorizo (Palacios). All-natural cured pork with vibrant pimentón. Typical aisle: Specialty cheese/deli section. Acceptable substitute: Cantimpalo chorizo.
❓ How do I fix: "Sticks to pot base"?
Common cause: Heavy corn starches settling. Practical fix: Stir bottom with flat wooden spoon every 10 minutes over low simmer.
The Heart of Argentine Independence
Prepared on patriotic holidays like May 25th and July 9th, Locro Criollo is Argentina’s soul food, fusing Andean agricultural roots with Spanish cured charcuterie.
Visual Kitchen Infoguide (Print or Save to Phone)
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