Argentine Soup & Stew Recipes
Locro on national holidays, puchero and carbonada when the pampas turn cold, seafood cazuela on the coast: Argentina’s stews are slow, generous and built for a crowd.
+1Argentina is beef country, but its stews are where the whole pantry meets. Locro, the hominy, squash and meat stew, is the dish of May 25 and July 9; carbonada criolla adds sweet corn, peaches and pumpkin to a beef stew and is sometimes served inside the pumpkin; puchero is the Sunday boiled dinner with Spanish roots. Every recipe below is written for a home kitchen.
Locro
White corn, beans, squash and cuts of beef and pork simmered for hours and finished with a spoon of spicy quiquirimichi. The stew of Argentina’s patriotic holidays.
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A Guide to Argentine Soups and Stews
Argentine stews are holiday food. Locro is cooked in enormous pots for the May Revolution and Independence Day, thick with hominy, beans, squash and several cuts of meat. Carbonada criolla is the sweeter winter stew, beef with corn, pumpkin and dried fruit, famously served inside a roasted pumpkin. Puchero, inherited from Spain, is the boiled dinner of beef, chorizo and vegetables whose broth becomes the first course. On the coast, cazuela de mariscos turns Patagonian shellfish into a saffron stew, and humita en olla is the creamy corn dish of the northwest.
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