Locro Criollo: Hearty Andean-Pampean Pork and Corn Stew

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 30 minutes (plus soaking)
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours (plus 12 hours soaking)

Quick Ingredients

• 1.5 cups (300 g) dried white cracked corn (maíz partido)
• 1 cup (180 g) dried white beans (alubia, cannellini, or Great Northern)
• 600 g pork shoulder, 2 cm cubes
• 120 g pork belly or pancetta, small dice
• 2 chorizos colorado or Spanish chorizo (about 150 g), 1 cm slices
• 800 g butternut or kabocha squash, 2 cm cubes
• 1 large onion, 1 leek, 4 garlic cloves
• 2 tsp sweet paprika, 1 tsp smoked paprika (optional), 1 tsp cumin, 1 tsp ají molido (optional), 2 bay leaves
• 2.4 liters (10 cups) unsalted chicken stock or water, plus 250 ml (1 cup) hot water if needed
• 1 tbsp neutral oil, kosher salt, black pepper
• 5 green onions (scallions), 1/4 cup oil, 1.5 tsp sweet paprika, 2 tsp red wine vinegar (optional)

Do This

• 1. Soak corn and beans in plenty of cold water 12–24 hours; drain and rinse.
• 2. Brown pork belly and chorizo in a heavy pot (medium heat, 6–8 min); remove and reserve. Sear pork shoulder (4–5 min).
• 3. Sauté onion, leek, and garlic; bloom 2 tsp paprika + cumin (30 sec). Add corn, beans, bay leaves, pork shoulder, and 2.4 L stock.
• 4. Bring to a boil, then simmer gently at 90–95°C (195–205°F), partially covered, 60 minutes; stir often.
• 5. Add squash; simmer 45–60 minutes more until creamy. Mash a few pieces to thicken if needed.
• 6. Make scallion–paprika oil: warm 1/4 cup oil to about 110°C (230°F), sizzle scallions 1–2 min; off heat stir in 1.5 tsp paprika and vinegar.
• 7. Stir in reserved chorizo and belly; simmer 10 min. Season to taste, rest 10 min, ladle into warm bowls and top with scallion oil.

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Why You’ll Love This Recipe

• Classic Andean-Pampean comfort: creamy white corn, melting squash, tender pork, and a paprika-scallion finish.
• Deep flavor with simple steps—browning, gentle simmering, and a quick aromatic oil do the heavy lifting.
• Feeds a crowd and reheats beautifully for even richer leftovers.
• Flexible: adjust heat, swap cuts, or make it heartier or lighter with easy tweaks.

Grocery List

• Produce: Butternut or kabocha squash, onion, leek, garlic, green onions (scallions)
• Dairy: Optional queso fresco or mild crumbly cheese for serving
• Pantry: Dried white cracked corn (maíz partido), dried white beans, sweet paprika, smoked paprika, cumin, ají molido, bay leaves, chicken stock or water, neutral oil, red wine vinegar, salt, black pepper
• Butcher: Pork shoulder, pork belly (or pancetta), chorizo colorado or Spanish chorizo

Full Ingredients

For the Locro

• 1.5 cups (300 g) dried white cracked corn (maíz partido), soaked 12–24 hours, drained
• 1 cup (180 g) dried white beans (alubia, cannellini, or Great Northern), soaked 12–24 hours, drained
• 600 g pork shoulder, trimmed and cut into 2 cm cubes
• 120 g pork belly or pancetta, small dice
• 2 chorizos colorado or Spanish chorizo (about 150 g total), sliced 1 cm thick
• 800 g butternut or kabocha squash, peeled, seeded, 2 cm cubes
• 1 large yellow onion (about 250 g), small dice
• 1 leek (white and light green parts), thinly sliced and rinsed
• 4 garlic cloves, minced
• 2 tsp sweet paprika (pimentón dulce)
• 1 tsp ground cumin
• 1 tsp ají molido or mild red chili flakes (optional)
• 2 bay leaves
• 2.4 liters (10 cups) unsalted chicken stock or water, plus up to 250 ml (1 cup) hot water to adjust
• 1 tbsp neutral oil (sunflower, canola)
• 1.5 tsp kosher salt to start, plus more to taste
• Freshly ground black pepper, to taste

Green Onion–Paprika Oil (Salsa)

• 5 green onions (scallions), thinly sliced
• 1/4 cup (60 ml) oil (neutral or extra-virgin olive oil)
• 1.5 tsp sweet paprika
• 1/2 tsp smoked paprika (optional)
• Pinch of ají molido or chili flakes (optional)
• 2 tsp red wine vinegar or lemon juice (optional, for brightness)
• Pinch of kosher salt

To Serve

• Warm bowls, extra sliced green onions, more paprika to sprinkle
• Crusty bread (optional)
• Optional queso fresco or mild crumbly cheese

Step-by-Step Instructions

Step 1: Soak the corn and beans

Rinse the dried white cracked corn and beans under cold water until it runs clear. Place each in a separate large bowl, cover with at least 5 cm (2 inches) of cold water, and soak 12–24 hours. Drain and rinse. Quick-soak option: place in a pot with water, boil 2 minutes, then cover and rest 1 hour; drain and rinse.

Step 2: Prep the meats and vegetables

Peel and cube the squash into 2 cm pieces. Dice the onion, slice the leek, and mince the garlic. Pat the pork shoulder dry and season lightly with salt and pepper. Slice the chorizo and dice the pork belly or pancetta.

Step 3: Render and brown the pork

In a 6–7 liter heavy pot or Dutch oven over medium heat, cook the pork belly or pancetta until it renders and begins to crisp, 6–8 minutes. Add the sliced chorizo and sear 1–2 minutes per side until lightly browned. Transfer both to a bowl, leaving the flavorful fat in the pot. Add 1 tbsp oil if the pot looks dry. Sear the pork shoulder in a single layer until lightly browned, 4–5 minutes total; transfer to a plate and keep any juices.

Step 4: Build the aromatic base

In the same pot over medium heat, add the onion and leek with a pinch of salt; cook, stirring, until translucent, 6–8 minutes. Add garlic and cook 1 minute more. Sprinkle in 2 tsp sweet paprika and 1 tsp cumin (plus ají molido if using); stir 30 seconds to bloom the spices without burning.

Step 5: Start the stew and simmer

Add the drained corn and beans, return the seared pork shoulder and any juices, and tuck in the bay leaves. Pour in 2.4 liters (10 cups) unsalted stock or water. Bring to a boil, then reduce heat to maintain a gentle simmer at 90–95°C (195–205°F). Partially cover and cook 60 minutes, stirring every 10 minutes, scraping the bottom to prevent sticking. If the liquid drops below the solids, add hot water in 60 ml (1/4 cup) increments to keep everything just submerged.

Step 6: Add squash and cook until creamy

Stir in the squash and simmer, still at 90–95°C (195–205°F), for 45–60 minutes more, until the beans and corn are tender and the squash is melting into the broth. For a classic creamy texture, mash a few cubes of squash and a spoonful of beans against the pot sides and stir back in. Season with about 1 tsp kosher salt and black pepper to taste.

Step 7: Make the green onion–paprika oil

While the stew finishes, warm 1/4 cup oil in a small skillet over low heat until it gently shimmers, about 110°C (230°F). Add the sliced green onions and a pinch of salt; cook 1–2 minutes until vivid green and just softened (do not brown). Remove from heat and immediately stir in 1.5 tsp sweet paprika and the optional smoked paprika and ají. After 30 seconds, add vinegar or lemon if using. Set aside.

Step 8: Finish and serve

Return the reserved chorizo and pork belly to the pot and simmer 10 minutes. Adjust seasoning with salt and pepper; thin with a splash of hot water if needed. Turn off the heat and let the locro rest 10 minutes. Ladle into warm bowls and spoon over the green onion–paprika oil. Garnish with extra scallions or a sprinkle of paprika; serve with crusty bread.

Pro Tips

• For the creamiest locro, soak the corn and beans the full 24 hours and stir frequently to emulsify starches into the broth.
• Maintain a true gentle simmer (surface trembling, 90–95°C) to avoid splitting beans or scorching.
• Use unsalted stock so you can season gradually; salt more assertively only in the last 20 minutes.
• If you cannot find chorizo colorado, use Spanish semi-cured chorizo plus 1/2 tsp smoked paprika.
• A heat diffuser under the pot helps keep the bottom from catching during the long simmer.

Variations

• No-pork / Lighter: Use beef chuck or turkey thigh, or skip meat and add 1 extra cup of beans with vegetable stock and 1 tsp smoked paprika.
• Spicier: Double the ají molido and add a minced fresh red chili when blooming spices.
• Pressure cooker: Cook soaked corn, beans, pork shoulder, aromatics, and stock at High for 35 minutes; natural release 15 minutes. Stir in squash and simmer uncovered 15–20 minutes, then finish as directed.

Storage & Make-Ahead

Locro tastes even better the next day. Cool completely and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water as needed, until the center reaches 74–75°C (165°F). The green onion–paprika oil keeps 3 days refrigerated; bring to room temperature before serving.

Nutrition (per serving)

Approximate values: 620 calories; 30 g protein; 58 g carbohydrates; 30 g fat; 9 g fiber; 1,150 mg sodium (varies with stock and added salt).