Locro is a traditional dish that originated in Argentina and is also popular in other South American regions. The recipe I am sharing is my own adaptation of the Argentine version, modified to make it easier to prepare in Europe. While you can customize this recipe to your liking by adding your preferred ingredients, I believe that three essential ingredients cannot be left out or changed for it to be considered "Locro." These are:
- White Corn
- Calabaza
- Spicy Chorizo
| Name | Amount | Details |
|---|---|---|
| White Corn | 500gr | This is not easy. In the Netherlands, you can find it in Turkish/Arabic places (Lombok). |
| Navy Beans | 250gr | Navy Beans Wiki |
| Any Casserole/Stew beef meat (Hache in Dutch) | 500gr | |
| Pork Spareribs (Krabbetjes in Dutch) | 500gr | Alternative: Any meat with bones (for flavor). Oxtail works really well too. |
| Spicy Chorizo (Spanish) | 1 unit | |
| Pork Sausages | 1 unit | |
| Pancetta (not bacon) | 200gr | Pancetta Link |
| Winter (or Green/Gray) Calabaza (Pumpkin) | 1.5Kg | Calabaza Wiki |
| Butternut Squash | 500gr | |
| Leek (Prei in Dutch) | 1 big unit | |
| Spring onion | a bunch | |
| Bell Peppers Any color or a mix | 2 units | |
| Carrots | 3 units | |
| Vegetable broth | 2 cubes | Making your own broth helps with flavor if you have the time. |
| Parsley and/or Coriander | a bunch | |
| Spices and vegetable seasonings (Black Pepper, Ground Paprika, Salt, Cumin) | Its up to you |
| Name | Amount | Details |
|---|---|---|
| Spring Onion | a bunch | |
| Ground Paprika | 20 grs | |
| Chilli Pepper | 30 grs | Flakes or finely chopped |
| Cold Water | 70cm3 |
- Set the beans and white corn in a bowl with double the amount of water. Leave them to soak for at least 8 hours.
- (Optional on day 1 or 2) The Calabaza needs to be grated or processed. It can take a while if you are doing this manually, so preparing it a day in advance can be helpful. The idea is for the pumpkin to completely dissolve to achieve a creamy texture.
- Heat a splash of oil in a large casserole pan over medium-high heat. When hot, add all the meat, sliced sausages, and diced pancetta. Cook for 5 minutes, or until the meat is browned all over.
- Chop the spring onions, bell peppers, leeks, and carrots, and add them to the casserole. Reduce the heat to medium and cook until the vegetables are soft.
- Add the white corn and beans, then mix.
- Finely chop and add parsley and/or coriander.
- Add the grated (or processed) Calabaza and butternut squash.
- Add the spices and seasonings, and mix everything until well integrated. Be careful with the salt because the broth will be added next, which already contains salt.
- Cover everything well with the broth and cook on low heat for about 1 and a half hours, stirring occasionally.
- Add the sliced spicy chorizo and cook for another 30 minutes or until the pumpkin is dissolved, achieving a creamy texture. Add water (or leftover broth) during the process if it starts to dry out.
- Sauté the spring onion in a pan with abundant sunflower oil for a couple of minutes.
- Remove the pan from heat, add the chili pepper and paprika, and mix until well integrated.
- Immediately add the cold water.