Argentine Locro (Hearty White Corn, Bean, Squash and Pork Stew)

Why you’ll love it

• The real thing: the traditional recipe Argentines make on May 25 and July 9.
• Serves 8, perfect for a family dinner or a get-together with friends.
• Even better the next day, and it freezes well.

Quick facts

Ingredients

For the locro

• 1 lb (500 g) dried cracked white corn (maíz blanco pisado, or dried white hominy)
• 9 oz (250 g) dried white beans, such as cannellini or great northern
• 1 lb (500 g) boneless pork shoulder, cut into 3/4-inch (2 cm) cubes
• 3 1/2 oz (100 g) pancetta or bacon, diced
• 7 oz (200 g) Spanish-style (cured paprika) chorizo, sliced
• 2 lb (1 kg) butternut squash, peeled and cubed
• 2 medium onions, chopped
• 1 red bell pepper, chopped
• 2 tbsp vegetable oil
• 1 tbsp sweet paprika
• 1 tsp ground cumin
• About 12 1/2 cups (3 liters) water or broth, plus a little more if needed
• Salt, to taste

For the spicy sauce

• 4 tbsp (1/4 cup) vegetable oil
• 2 green onions (scallions), chopped
• 1 tbsp sweet paprika
• 1/2 tsp crushed red pepper flakes

Step-by-step method

1. Soak. The night before, put the corn and the beans in separate large bowls and cover them with plenty of cold water. The next day, drain them.

2. Boil the corn and beans. In a large, heavy-bottomed pot, combine the corn and beans with the 12 1/2 cups (3 liters) of water or broth. Bring to a boil and cook over medium-low heat for 1 hour, skimming the foam from time to time.

3. Brown the meats. Meanwhile, heat the 2 tbsp oil in a large skillet and brown the pancetta, pork and chorizo, about 8 minutes.

4. Cook the vegetables. Add the onion and bell pepper to the skillet and cook 8 minutes more, until tender. Turn off the heat and stir in the paprika and cumin.

5. Combine. Transfer the meats and vegetables to the pot with the corn and add the squash.

6. Simmer slowly. Cook over low heat, partly covered, for about 2 hours, stirring often from the bottom so it does not stick. If it gets too thick too soon, add a little hot water. Season with salt at the end.

7. Make the spicy sauce. Heat the 4 tbsp oil, cook the green onions for 2 minutes, turn off the heat and stir in the paprika and red pepper flakes.

8. Serve. Serve the locro piping hot, with a spoonful of the spicy sauce on top.

How to know it is done

It is ready when the corn and beans are tender, the squash has broken down and thickened the broth, and the stew is so creamy that a spoon almost stands up in it.

Tips for the best result

• Do not skip the soaking: without it, the corn and beans take much longer and stay hard.
• Use a heavy-bottomed pot and stir from the bottom: a thick locro sticks easily.
• Add the paprika with the heat off so it does not burn and turn bitter.

Storage and reheating

Refrigerate covered for up to 3 days, or freeze in portions for up to 3 months. Reheat over low heat with a splash of water, stirring, until piping hot. Keep the spicy sauce separately in the refrigerator.