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Name: Traditional Argentine Locro
Prep time: 30 min
Cook time: 240 min
Yield: 6
Cuisine: Argentina
Ingredients: 1 kg beef (chuck or brisket), cut into 2-inch cubes; 500 g pork ribs, cut into individual ribs; 200 g pancetta or bacon, diced; 1 large onion, finely chopped; 2 cloves garlic, minced; 200 g dried white beans (alubias), soaked overnight; 200 g dried kidney beans, soaked overnight; 200 g corn kernels (fresh or frozen); 100 g cornmeal (polenta or coarse corn flour); 200 g squash (butternut or calabaza), peeled and cubed; 2 carrots, peeled and diced; 2 stalks celery, diced; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon paprika (sweet or smoked); 1/2 teaspoon ground cumin; 1/4 teaspoon red pepper flakes (optional); 4 liters water or beef broth; 3 tablespoons vegetable oil; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish)

Locro

🇦🇷 Argentina

Northwest

Hearty stew of corn, beans, and meat, traditionally eaten on May 25.

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