Ultimate Argentine Locro

Locro is a beloved traditional Argentine stew, perfect for patriotic celebrations such as May 25th. This rich and hearty dish incorporates a variety of meats and legumes, providing a satisfying meal ideal for sharing with friends and family. Follow along as we guide you through the preparation of the best locro you'll ever have, inspired by Chef Maxi Van Oyen.

Ingredients

🌽 300g Corn kernels, Bob's Red Mill organic if available
🫘 100g Lima beans, Bush's Best if available
🧆 100g Chickpeas, Goya if available
🧊 Water for soaking, 2 days in the refrigerator
🐮 1kg Beef brisket, Swift Premium if available
🐷 500g Pork rind, Smithfield if available
🐽 2 Pork trotters, cut into pieces, Oscar Mayer if available
🥓 250g Salted pancetta, Boar’s Head if available
🥩 1kg Pork spare ribs, Kirkland Signature if available
🌶️ 1 Spanish chorizo or similar, El Prado if available
🧈 200g Lard, Armour if available
🧅 500g Onion, Vidalia if available
🥬 300g Leeks, Green Giant if available
🥬 400g White cabbage, Dole if available
🎃 1.5-2kg Winter squash, butternut or similar, grated
🌽 3 fresh corn cobs, grated
🧂 Salt, Morton if available
🌶️ Ground chili pepper
🌿 Ground cumin, McCormick if available
💧 1 liter Cooking broth from meats
💧 1 liter Cold water

Instructions

1- Soak Legumes:

• Soak the corn, lima beans, and chickpeas in water for 2 days and refrigerate. This softens them for easier cooking.

2- Prepare the Meats:

• In a large pot, bring salted water to a boil and add the beef brisket, pork rind, pork trotters, salted pancetta, pork spare ribs, and chorizo.
• Simmer for about 1 hour, skimming off any fat and foam that rise to the surface.

3- Prepare the Aromatic Base:

• In the largest pot you have, heat lard and sauté onions, leeks, and cabbage over medium heat until well-cooked, about 30 minutes.
• Season with salt, ground chili pepper, and ground cumin to taste.

4- Build the Locro:

• Add grated winter squash and fresh grated corn to the onion mixture.
• Cook for a few minutes until slightly tender.

5- Combine Ingredients:

• Add the cooked meats, legumes, 1 liter of meat broth, and 1 liter of cold water to the pot.
• Bring everything to a boil, then reduce the heat to low and let it simmer for at least 3 hours, stirring occasionally to ensure thorough cooking and flavor integration.

Prep Time: 2 days of soaking, 30 minutes of preparation
Cook Time: 4 hours
Total Time: 2 days and 4.5 hours
Servings: 10-12
Calories per Serving: 450
Protein: 30g
Fats: 25g
Carbohydrates: 35g
Equipment: Tramontina 16-Quart Stockpot (or similar large pot), Cuisinart Chef's Classic Skillet (for sautéing vegetables), Grater for the winter squash and fresh corn

Cooking Tips

• Adjust seasoning to your taste, adding more cumin or chili if desired.
• Keep an eye on the liquid level, adding more water or broth if it becomes too thick.

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Locro

Posted by Waivio guest: @waivio_hivecooking