Locro: The Argentinian Stew You Can Make at Home

The Argentina national dish known as Locro is a must-try hearty soup. It’s the perfect meal for cold days and surprisingly, is fairly easy to make at home.

The best thing is that you can make this Argentinian stew up to two days in advance.

Read on for the full scoop on the history of locro Argentino and a recipe you can try yourself.

The Tradition of Locro in Argentina

Many dishes in Latin America have a deep history. The Argentina national dish is no different.

Locro can trace its roots back to the Incan civilization and the indigenous people who lived in the Andes at that time. These people, from the cuyo region, spread the dish during their migration north long before the Spaniards colonized the country.

The people of Argentina participated in a revolution during May 18-25, 1810 to remove Spanish control over the country. As part of this revolution, Argentinians named locro as their national dish to show the prominence of their own culture.

All across the country, people eat locro on May 25 to honor the revolution. Of course, because the dish is so delicious and nutritious, it’s also eaten during many winter nights and when people are feeling sick.

Why are There so Many Locro Recipes?

Pot full og Argentino Loco with corn and other vegetables in background
Lorco Argentino

Locro is a versatile and flexible dish. There are countless combinations when making this Argentine dish.

There are various local varieties all over the country. And sometimes the recipe can change based on what you have in stock.

The main elements are hominy, some form of meat and root vegetables such as squash, pumpkin, potatoes, and yams. Lots of people also add corn, beans and possibly a garnish made of cumin, onions or paprika.

Locro is best-served piping hot with a side of crusty, freshly baked bread.

Locro Recipe

To make locro at home, you need various ingredients. You can substitute most of these for alternates.

For this recipe, cut all the meat into bite-size pieces.


  • 1 1/2 pounds pork ribs
  • 1 pound pancetta
  • 1 pound flank steak (Argentinian beef preferred)
  • 1 pound beef short ribs, cut between bones
  • 5  sausage links (spanish chorizo is fine)
  • 3 quarts water
  • 6 sliced carrots
  • 1 1/2 pounds butternut squash, cubed
  • 1 peeled potato, cubed
  • 2 red bell peppers, chopped
  • 1 tablespoon paprika
  • 3 cans white hominy, rinsed
  • 2 cans white beans, rinsed
  • 1 tablespoon salt
  • 1 tablespoon black pepper


Once you’ve finished cutting the meat, add it to a large pot with the water. Let it come to a boil.

Reduce the heat to a simmer, partially covered for 3.5 hours.

Then, add the vegetables and paprika and let simmer for 30 minutes, stirring occasionally. Check that the vegetables are tender.

Next, add the beans, hominy, salt, and pepper and simmer for another 15 minutes.

Final Words

Mmmm something smells good! Locro is a mouth-watering dish that you can enjoy over and over again.

This recipe makes a big batch that you can serve with bread. It’s sure to please a hungry crowd.

If you enjoyed this article, read on and find out the 17 Delicious Argentine Food Dishes You Should Be Eating.

Wondering what to serve after dinner? Check out these 16 Argentinian desserts no one can pass up.

Or to shop for Argentine ingredients and products visit us online!

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