14 Hearty Locro Recipes That Warm Even the Coolest Days

When the air turns crisp, there’s nothing quite like cozying up with a bowl of locro. This comforting stew, bursting with rich flavors and textures, is a true delight. From Argentine classics to unique Ecuadorian twists, each version brings a sense of warmth and connection. The hearty ingredients come together beautifully, creating a meal that soothes the soul. Let’s explore some flavorful twists on this beloved dish.

Classic Argentine Locro

Locro is a traditional Argentine dish that holds a special place in the hearts of many, especially during national holidays. This hearty stew is a comforting blend of meats, beans, corn, and vegetables, perfect for warming up on a chilly day or celebrating with family and friends.

The origins of locro date back to the indigenous peoples of the Andes, and over time, it has evolved into a celebrated dish that showcases the rich culinary heritage of Argentina. Whether you’re enjoying it on May 25th, Argentina’s national day, or any other occasion, this dish is sure to bring people together.

Making locro can be a labor of love, but the end result is utterly rewarding. The slow-cooked flavors meld beautifully, creating a deliciously thick and satisfying stew. With its combination of textures and flavors, classic Argentine locro isn’t only a meal but an experience that captures the essence of Argentine culture.

Gather your ingredients, roll up your sleeves, and prepare to create this delightful dish that will warm your soul and impress your guests.

Ingredients (Serves 4-6)

1 cup dried white beans
1 cup dried corn (hominy)
1 lb beef stew meat, cut into chunks
1 lb pork belly or pork ribs
1 chorizo sausage, sliced
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 medium potato, diced
1 green bell pepper, diced
1 tsp paprika
1 tsp cumin
1 bay leaf
Salt, to taste
Black pepper, to taste
Water or broth, as needed
Fresh parsley, for garnish

Cooking Instructions

Soak the Beans and Corn: Begin by soaking the white beans and dried corn in separate bowls of water overnight. This will rehydrate them and reduce cooking time. Be sure to drain and rinse them before adding them to the stew.
Brown the Meats: In a large pot, heat a tablespoon of oil over medium-high heat. Add the beef stew meat and pork belly or ribs. Brown the meat on all sides to develop flavor, which should take about 5-7 minutes. Remove the browned meat and set it aside.
Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant. This step adds depth to the stew.
Combine Ingredients: Return the browned meats to the pot. Add the soaked beans and corn, diced potato, paprika, cumin, bay leaf, salt, and black pepper. Pour in enough water or broth to cover the ingredients by about an inch.
Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, stirring occasionally. Check the liquid level and add more water or broth if necessary to prevent scorching.
Add the Chorizo: After 1.5 hours, add the sliced chorizo sausage to the pot. Continue cooking until the meats are tender, and the flavors meld together. The stew should be thick and hearty by the end.
Serve: Once everything is cooked to perfection, remove the bay leaf. Taste and adjust seasoning if needed. Ladle the locro into bowls, garnish with fresh parsley, and serve hot.

Extra Tips

When making locro, feel free to customize the ingredients according to your taste. You can add other types of meats, such as chicken or lamb, or even more vegetables like squash or zucchini.

Additionally, for an extra kick, consider adding a dash of hot sauce or a sprinkle of chili flakes before serving. Locro is often even better the next day, as the flavors continue to develop, so make a large batch to enjoy leftovers!

Ecuadorian Locro De Papa

Ecuadorian Locro De Papa is a traditional potato soup that’s rich, creamy, and bursting with flavor. This comforting dish isn’t only a staple in Ecuadorian cuisine but also a beloved meal that brings warmth and satisfaction to those who enjoy it. The combination of potatoes, cheese, and spices creates a delightful harmony that showcases the essence of Ecuadorian culinary traditions.

With its velvety texture and heartwarming taste, Locro De Papa is perfect for family gatherings or a cozy dinner at home. Preparing this dish is relatively simple and can be made using readily available ingredients. The key lies in allowing the potatoes to cook down properly and in achieving the right creaminess. This recipe yields a generous serving size of 4-6 people, making it a great choice for sharing with friends or loved ones. Immerse yourself in the flavors of Ecuador with this delicious Locro De Papa recipe!

Ingredients:

4 medium-sized yellow potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves of garlic, minced
1 cup of milk
1 cup of vegetable or chicken broth
1/2 cup of queso fresco (or any fresh cheese), crumbled
1/4 cup of heavy cream
1 tablespoon of olive oil
1 teaspoon of ground cumin
Salt and pepper to taste
Fresh cilantro or parsley, for garnish
Avocado slices, for serving (optional)

Cooking Instructions:

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing them until the onions become translucent and fragrant, about 5 minutes. This step builds a flavorful base for the soup.
Cook the Potatoes: Add the diced potatoes to the pot along with the ground cumin, salt, and pepper. Stir to combine, then pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the potatoes are tender and easily mashable.
Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until creamy, and then return it to the pot.
Add Cream and Cheese: Stir in the milk and heavy cream into the pureed potato mixture. Allow the soup to heat through for an additional 5 minutes on low heat. Then, fold in the crumbled queso fresco, allowing it to melt slightly into the soup for extra flavor.
Serve and Garnish: Ladle the Locro De Papa into bowls and garnish with fresh cilantro or parsley. Optionally, serve with slices of avocado on the side for added creaminess and flavor.

Extra Tips:

When making Locro De Papa, feel free to adjust the consistency by adding more broth or milk if you prefer a thinner soup. Additionally, using a variety of potatoes can enhance the flavor profile; try mixing in some Yukon gold or red potatoes for a different texture.

For those who enjoy a bit of spice, adding a pinch of chili powder or a few drops of hot sauce can elevate the dish. Finally, Locro De Papa is best enjoyed fresh but can be stored in the refrigerator for a couple of days, making it a great meal prep option.

Peruvian Locro With Corn

Peruvian Locro With Corn is a delightful and hearty dish that embodies the rich culinary traditions of Peru. This comforting stew is primarily made with corn, potatoes, and a medley of spices that come together to create a flavorful experience. Originating from the Andean region, locro is often enjoyed during gatherings or cold evenings, making it a perfect choice for family meals or special occasions.

In this recipe, the main star is the corn, which adds a natural sweetness and richness to the dish. You’ll find that the combination of fresh ingredients and spices not only enhances the flavors but also provides a beautiful, vibrant color to the final dish. Whether you serve it as a main course or a side dish, this locro is sure to warm your heart and satisfy your taste buds.

Ingredients (serving size: 4-6 people):

2 cups of fresh or frozen corn kernels
3 medium potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves of garlic, minced
1 teaspoon of ground cumin
1 teaspoon of paprika
4 cups of vegetable or chicken broth
2 tablespoons of olive oil
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

Prepare the Ingredients: Begin by peeling and dicing the potatoes, chopping the onion, and mincing the garlic. If using fresh corn, remove the kernels from the cob. This preparation will save time and guarantee that everything is ready for cooking.
Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes. This step builds the flavor base for the locro.
Add Spices: Stir in the ground cumin and paprika, letting them cook for another minute. This allows the spices to release their essential oils, which enhances their flavor and aroma in the dish.
Incorporate Vegetables: Add the diced potatoes and corn kernels to the pot, stirring well to combine them with the sautéed onion and garlic mixture. Cook for about 2-3 minutes, allowing the vegetables to absorb the flavors.
Add Broth and Simmer: Pour in the vegetable or chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Season and Serve: Once the potatoes are cooked through, taste the locro and season with salt and pepper to your liking. If desired, you can mash some of the potatoes against the side of the pot to thicken the stew. Serve hot, garnished with fresh cilantro or parsley.

Extra Tips: To enhance the flavor of your Peruvian Locro With Corn, consider adding a splash of lime juice just before serving. This brightens the dish and adds a invigorating contrast to the richness of the corn and potatoes.

For those who enjoy a bit of heat, a pinch of chili powder or diced jalapeños can be included during the sautéing process for an extra kick. Enjoy your cooking experience!

Spicy Locro With Chorizo

Spicy Locro with Chorizo is a delightful twist on the traditional Argentine stew, incorporating the rich flavors of chorizo sausage to add a kick to this hearty dish. This comforting meal is perfect for chilly evenings, as it combines a medley of ingredients such as potatoes, corn, and beans, creating a filling and satisfying experience.

The infusion of spices and the smoky flavor of chorizo elevate the dish, making it a favorite among those who enjoy a bit of heat in their meals. Cooking this Spicy Locro not only provides warmth and comfort but also brings a taste of South America to your dining table.

Whether you’re entertaining guests or simply looking to warm up after a long day, this dish is sure to delight. With its vibrant colors and aromatic aromas, it’s a feast for both the eyes and the palate. Gather your ingredients and prepare to enjoy this delicious and nutritious stew that celebrates the flavors of Argentine cuisine.

Ingredients (Serves 4-6):

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 chorizo sausages, sliced
2 medium potatoes, peeled and diced
1 cup corn kernels (fresh or frozen)
1 can (15 oz) kidney beans, drained and rinsed
4 cups chicken or vegetable broth
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until it becomes translucent.

Stir in the minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes until fragrant and softened.

2. Cook the Chorizo: Add the sliced chorizo to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and has released its oils, infusing the dish with flavor.

3. Add the Vegetables: Incorporate the diced potatoes and corn into the pot. Stir well to combine all the ingredients, allowing the potatoes to absorb some of the chorizo flavor.

4. Season the Mixture: Sprinkle in the smoked paprika, ground cumin, chili powder, salt, and pepper. Mix thoroughly to guarantee the spices are evenly distributed throughout the vegetables and sausage.

5. Pour in the Broth: Carefully add the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 25-30 minutes, or until the potatoes are tender and the flavors meld together.

6. Add Beans and Adjust Seasoning: Stir in the kidney beans during the last 5 minutes of cooking. Taste the locro and adjust seasoning with more salt, pepper, or spices as desired.

7. Serve and Garnish: Once the locro is ready, ladle it into bowls and garnish with fresh cilantro or parsley if using. Serve hot and enjoy!

Extra Tips:

For an added depth of flavor, consider adding a splash of white wine or a squeeze of lime juice before serving. You can also customize the heat by adjusting the amount of chili powder or adding fresh chilies.

If you want a creamier texture, blend a portion of the locro before serving or stir in a dollop of sour cream. This stew can also be made a day in advance, as it often tastes even better the next day when the flavors have had time to develop!

Vegetarian Locro With Quinoa

Vegetarian Locro with Quinoa is a delightful twist on the traditional locro, a hearty stew beloved in various South American countries, especially Argentina and Ecuador. This dish is ideal for those looking to enjoy a comforting meal without meat, as it’s packed with nutritious vegetables and protein-rich quinoa. The combination of flavors and textures makes this vegetarian version just as satisfying as its meaty counterpart, guaranteeing that everyone at the table will enjoy it.

This recipe is perfect for a family gathering or a cozy dinner with friends, serving 4-6 people. With its vibrant colors, wholesome ingredients, and rich taste, Vegetarian Locro with Quinoa isn’t only a feast for the palate but also a feast for the eyes. Let’s get started on creating this delicious dish that will warm your heart and soul.

Ingredients:

1 cup quinoa, rinsed
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 medium potato, diced
1 zucchini, diced
1 bell pepper, diced
1 cup corn kernels (fresh or frozen)
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Avocado slices (optional, for serving)

Cooking Instructions:

Prepare the Quinoa: Start by rinsing the quinoa under cold water in a fine mesh strainer to remove its natural coating, called saponin, which can impart a bitter taste. Once rinsed, set it aside.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Then, add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the Vegetables: Stir in the diced carrot, potato, zucchini, and bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften, stirring occasionally to facilitate even cooking.
Combine Ingredients: Add the corn, rinsed quinoa, vegetable broth, cumin, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients thoroughly.
Simmer the Locro: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the quinoa is cooked and the vegetables are tender. Stir occasionally to prevent sticking.
Adjust Seasoning: Once cooked, taste the locro and adjust the seasoning with more salt and pepper if needed. If you prefer a thinner consistency, you can add additional vegetable broth or water.
Serve: Ladle the Vegetarian Locro into bowls and garnish with freshly chopped parsley. For an extra touch, add slices of avocado on top if desired. Enjoy your hearty meal!

Extra Tips:

When making Vegetarian Locro with Quinoa, feel free to customize the vegetables based on what you have on hand or what’s in season. You can add other ingredients like sweet potatoes, kale, or even beans for added protein.

Additionally, let the locro sit for a few minutes before serving; this allows the flavors to meld together beautifully. It also tastes great as leftovers, making it a perfect meal prep option!

Beef and Bean Locro

Locro is a traditional stew that carries the heart and soul of many South American cultures, particularly in Argentina and Ecuador. This hearty dish is perfect for gatherings, as it brings a warmth and comfort that’s sure to satisfy even the hungriest of guests.

The Beef and Bean Locro variation is a delightful mix of flavors, combining tender beef, nutritious beans, and a variety of vegetables, making it a wholesome and filling meal for any occasion. The slow-cooking process melds the flavors beautifully, creating a rich and savory dish that warms both the body and spirit.

To make the perfect Beef and Bean Locro, it’s essential to use quality ingredients and allow enough time for the stew to simmer. The blend of spices and the addition of fresh herbs enhance the flavor profile, making each bowl an explosion of taste.

Whether served on a chilly evening or at a festive celebration, this dish will surely be a crowd-pleaser. Get ready to roll up your sleeves and immerse yourself in this delicious recipe!

Ingredients (Serves 4-6):

1.5 lbs beef chuck, cut into 1-inch cubes
1 cup dry white beans (like cannellini or navy), soaked overnight
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1 bell pepper (red or green), diced
1 can (14 oz) diced tomatoes
4 cups beef broth
2 teaspoons paprika
1 teaspoon cumin
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

Prepare the Ingredients: Begin by soaking the beans overnight in a large bowl of water. This will help them cook evenly. The next day, drain and rinse the beans before proceeding. Chop the vegetables and cut the beef into bite-sized pieces.
Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. This step develops a rich flavor. Once browned, remove the beef from the pot and set aside.
Sauté the Vegetables: In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until the onions are translucent. Then add the carrots, bell pepper, and potatoes, cooking for an additional 5 minutes. Stir occasionally to prevent sticking.
Combine Ingredients: Return the browned beef to the pot and add the soaked beans, diced tomatoes (with their juice), beef broth, paprika, cumin, and bay leaf. Stir everything together, ensuring the beef and beans are well incorporated with the vegetables.
Simmer the Locro: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beans and beef are tender. Stir occasionally and check for doneness.
Adjust Seasoning and Serve: Once cooked, taste the locro and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh cilantro or parsley if desired.

Extra Tips:

When making Beef and Bean Locro, feel free to customize your ingredients based on what you have available. Adding corn, zucchini, or even a dash of hot sauce can elevate the flavors even further.

If you prefer a thicker stew, you can mash some of the beans against the side of the pot towards the end of cooking. Additionally, this dish is excellent for leftovers; the flavors continue to deepen and improve the next day. Enjoy your hearty meal!

Chicken Locro With Vegetables

Chicken Locro With Vegetables is a delightful twist on the traditional locro, a hearty stew that hails from the Andean region of South America. This version incorporates tender chicken and a medley of colorful vegetables, making it not only delicious but also nutritious. The combination of flavors from the chicken, spices, and vegetables creates a warm and comforting dish that’s perfect for family gatherings or cozy weeknight dinners.

As you prepare this dish, you’ll appreciate how the slow-cooking process allows the ingredients to meld together beautifully, resulting in a rich and flavorful locro. Serve it with crusty bread or over a bed of rice to soak up the delightful broth. Whether you’re an experienced cook or a beginner, this recipe is straightforward and sure to impress your family and friends.

Ingredients (Serves 4-6):

1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 medium zucchini, diced
1 cup corn kernels (fresh or frozen)
1 medium potato, peeled and diced
1 bell pepper (red or yellow), diced
4 cups chicken broth
1 tsp smoked paprika
1 tsp cumin
Salt and pepper to taste
2 tbsp olive oil
Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. This will create a base for your locro and help to sauté the aromatics, enhancing their flavors.
Sauté the Aromatics: Add the chopped onion and minced garlic to the pot. Cook for about 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant. This step builds the foundational flavors of the dish.
Brown the Chicken: Add the chicken pieces to the pot and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Browning the chicken adds depth to the flavor of the locro.
Add the Vegetables: Stir in the diced carrots, zucchini, bell pepper, and potato. Cook for another 5 minutes, allowing the vegetables to soften slightly and absorb the flavors from the chicken and aromatics.
Incorporate Spices and Broth: Sprinkle the smoked paprika and cumin over the mixture. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for about 30 minutes, allowing the flavors to meld together.
Add Corn and Adjust Seasoning: After 30 minutes, stir in the corn kernels and check the seasoning. Adjust with more salt and pepper if necessary. Allow to simmer for an additional 10 minutes.
Serve: Once everything is cooked through, ladle the locro into bowls and garnish with fresh cilantro or parsley, if desired. Serve hot with crusty bread or rice on the side.

Extra Tips:

For an even richer flavor, consider marinating the chicken in a mixture of lime juice, garlic, and spices for a few hours before cooking.

You can also customize the vegetables based on what you have on hand or what’s in season. Feel free to add beans or other legumes for extra protein and texture.

Finally, this dish can be made ahead of time and tastes even better the next day, as the flavors continue to develop. Enjoy your cooking!

Seafood Locro With Shrimp

Seafood Locro with Shrimp is a delightful fusion of traditional flavors and fresh seafood, making it a perfect dish for gatherings or special occasions. This hearty stew, originating from South America, features a rich base that combines the essence of corn, potatoes, and a medley of spices. Adding shrimp elevates the dish, introducing a succulent sweetness that pairs beautifully with the savory elements. This comforting recipe not only warms the heart but also excites the palate with its vibrant flavors and textures.

Making Seafood Locro with Shrimp is an enjoyable culinary adventure. As you prepare each ingredient, you’ll find that the process is simple and rewarding, ultimately creating a dish that’s both filling and satisfying. Whether you’re an experienced cook or a novice in the kitchen, this recipe will guide you through creating a memorable meal that showcases the best of seafood and traditional locro flavors.