Locro

Locro Argentino is a cherished staple in Argentine cuisine, often enjoyed during national celebrations such as May 25th. This heart-warming and savory stew is rich with a variety of meats, legumes, and vegetables, promising a fulfilling experience with each spoonful. Here, Chef Maxi Van Oyen shares his special take on this classic dish, perfect for gathering loved ones around the table.

Ingredients

🌽 300g White hominy soaked for 2 days in the fridge
🫘 100g Lima beans pallares, soaked for 2 days in the fridge
🟢 100g Chickpeas garbanzo, soaked for 2 days in the fridge
🥩 1kg Beef flank steak marucha, cut into large cubes
🐖 500g Pork rind cuerito de cerdo, cut into 1.5x1.5 cm cubes
🦶 2 Pork feet cut into rounds
🥓 250g Salted bacon panceta salada, cut into 1.5x1.5 cm cubes
🥩 1kg Pork belly/ribs pechito de cerdo, cut into pieces
🌶️ 1 piece Red chorizo sliced into rounds
🧅 0.5 medium Onion for broth
🌿 A few Bay leaves for broth
🧂 Salt for seasoning meats
🐖 200g Pork fat
🥓 Smoked bacon, optional cut into strips
🧅 500g Onion finely chopped
🥬 300g Leek white part only, sliced
🥬 400g White cabbage julienned
🎃 1.5 - 2kg Lead pumpkin/winter squash grated
🌽 3 pieces Fresh corn on the cob grated/processed using KitchenAid Food Processor
🧂 Salt
🌶️ 1 tbsp Crushed red pepper ají molido
🌿 0.5 tbsp Cumin comino
🌶️ 2 tbsp Paprika pimentón
💧 1 liter Water cold
🍲 1-1.5 liters Meat broth from meat cooking
🛢️ Generous amount Neutral oil
🧅 1 bunch Spring onion/scallion finely chopped
🧂 Salt
🌶️ Crushed red pepper
🌶️ Generous amount Spicy paprika pimentón picante

Instructions

1- Hydrate Legumes & Maize:

• Soak white hominy, lima beans, and chickpeas in separate bowls with ample cold water.
• Refrigerate for 2 days, changing the water daily.

2- Prepare Meats:

• Cut beef flank steak into cubes, trimming any cartilage.
• Slice pork belly into strips and separate at rib bones.
• Dice pork rind and salted bacon into cubes.
• Slice red chorizo into rounds.
• (Optional) Slice smoked bacon into strips.
• Season meats with salt.

3- Pre-cook Meats:

• Combine meats, half onion, and bay leaves in a large pot. Cover with approx. 3 liters of cold water.
• Bring to a gentle boil, skim off impurities regularly, and simmer for 1 hour 30 minutes.
• Strain meats, reserving broth. Discard pork feet or set aside.

4- Prepare Aromatics:

• Finely chop onions and slice leeks.
• Julienne cabbage, grate squash, and process fresh corn using a KitchenAid Food Processor until lightly blended.

5- Sauté Aromatic Base:

• In a large pot, melt pork fat over medium-high heat. Render smoked bacon, if using.
• Add onions, leeks, and cabbage; season with salt. Sauté until vegetables are soft, about 30-40 minutes.

6- Add Spices & Squash/Corn:

• Mix in spices; paprika, crushed red pepper, and cumin, stirring briefly.
• Add grated pumpkin and corn. Stir to combine well.

7- Combine All Ingredients:

• Add pre-cooked meats, hydrated legumes, meat broth, and water to the aromatic base pot.

8- Cook Locro:

• Bring to a gentle boil, then simmer on low for at least 3 hours, stirring occasionally.
• Ensure squash breaks down to thicken stew. Season with salt as needed.

9- Prepare Spicy Sauce:

• In a small pan, heat oil. Sauté spring onion until soft, then remove from heat.
• Add salt, crushed red pepper, and paprika; stir quickly.

Prep Time: 2 days (passive for hydration), 1.5 hours (active)
Cook Time: 6 hours (2 hours for meat, 4 hours for simmering)
Total Time: Approx. 2 days 7.5 hours
Servings: Approximately 10-12
Calories: 650 kcal
Proteins: 35g
Fats: 30g
Carbohydrates: 60g
Equipment:
Samsung Oven, Samsung Induction Cooktop, KitchenAid Food Processor, Large stainless steel pots, Wooden cutting boards, Chef's knives, Box grater, Non-stick frying pan

Cooking Tips

• Ensure proper hydration of legumes.
• Slow cooking is key for texture.
• Carefully monitor the spicy sauce to avoid burning spices.

#argentinian #locro #stew #traditional #heartystew #comfortfood #argentinianrecipe #cheflife #cookingathome #culinarymasterpieces

#umamilatam

Locro