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1
Simmer the Corn and Beans
60 Mins
Gentle simmer, about 95°C (203°F)
Put the drained corn and beans in a large, heavy pot with 1000 ml of beef stock and enough water to cover by 5 cm (2 in). Bring to a gentle simmer, skim off any foam, then cook for 60 minutes until the corn is starting to soften.
Keep it at a bare simmer, not a rolling boil, or the beans will burst and cloud the stew.
Done when: Corn swollen and just starting to soften; beans holding their shape.
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2
Brown the Meats
15 Mins
Medium-high heat, about 180°C (355°F)
While the corn simmers, heat the oil in a wide pan over medium-high heat. Brown the pork and beef cubes in batches for about 8 minutes until golden on all sides, then add the chorizo rounds and cook for 2 minutes more. Move everything to the pot with the corn.
Brown in batches: a crowded pan steams the meat instead of browning it.
Done when: Meats golden-brown on the outside, still pink inside; chorizo releasing red oil.
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3
Soften the Onion and Spices
10 Mins
Medium heat, about 160°C (320°F)
In the same pan, cook the onion, leek and garlic for 5 minutes until soft and sweet. Stir in the paprika and cumin and cook for 1 minute more, until fragrant, then scrape everything into the pot.
Do not let the paprika burn: one minute in the hot pan is enough, and burnt paprika turns bitter.
Done when: Onion soft and translucent; spices fragrant and brick red.
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4
Add the Pumpkin and Potatoes
60 Mins
Gentle simmer, about 95°C (203°F)
Add the pumpkin and potato chunks to the pot and simmer gently for 60 minutes, stirring now and then and adding hot water if the stew gets too thick. The pumpkin should fall apart and thicken the pot, and the meats should be tender enough to shred with a spoon.
Stir from the bottom so the corn does not catch and burn.
Done when: Thick, golden stew; pumpkin dissolved into the broth; meats falling apart.
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5
Season and Rest
15 Mins
Simmering, about 90°C (195°F); pork and beef to 74°C (165°F)
Taste and season with salt, remembering the chorizo has already salted the pot. Simmer for 5 minutes more, then take the pot off the heat and rest it for 10 minutes before serving so the flavours settle.
Resting matters: the stew thickens and tastes rounder after ten minutes off the heat.
Done when: Thick stew that coats a spoon; meats cooked through to 74°C (165°F); seasoning balanced.
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6
Serve Hot with Quiquirimichi
5 Mins
Serve hot, above 63°C (145°F)
Ladle the locro into deep bowls and serve hot, with crusty bread and a spoonful of quiquirimichi — a spicy oil with paprika and chilli — for anyone who wants heat.
Serve it in deep bowls: locro is a meal in a bowl, not a side dish.
Done when: Steaming bowls, golden and thick, with bread and spicy oil on the table.
auto_awesome Finishing Touches & Plating
Serve the locro steaming hot in deep bowls, with bread for mopping up and quiquirimichi on the side, and let everyone add as much heat as they like.
Argentina
1h 25m
