Locro (Argentine-Style Hominy Stew)

Imge of Locro (Argentine-Style Hominy Stew)

Active Time

30 minutes

Total Time

11 hours

Serving Size



  • 1 cup dried lima beans
  • 1 cup dried chickpeas (garbanzo beans)
  • 18 cups water, divided
  • 1 large yellow onion
  • 8 cloves garlic, divided
  • 1 small acorn squash
  • 2 (3 oz) packages cured chorizo
  • 1 lb veal (or chuck) shoulder
  • 1 lb pork shoulder
  • ¾ cup olive oil, divided
  • ½ teaspoon pepper
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 (15.5 oz) cans hominy
  • 1 lemon, for juice
  • 1 ½ teaspoons paprika
  • ½ teaspoon red pepper flakes
  • 3 oz sliced green onions


  1. Rinse lima beans and chickpeas. Place in large bowl and cover with 8 cups water. Soak 8 hours (or overnight); drain.
  2. Chop yellow onion coarsely (2 cups) and chop garlic finely (3 tablespoons). Peel squash, cut in half, and remove seeds; cut into small cubes (3 cups). Cut chorizo into 1/2-inch-thick slices. Cut veal and pork into 1-inch cubes (wash hands).
  3. Preheat large, heavy-bottomed stockpot (or 8-quart Dutch oven) on medium-high 3–4 minutes. Place ¼ cup oil in pot; season veal and pork with pepper and 1 ½ teaspoons salt. Place veal and pork (in batches) in even layer in pot; cook 3–4 minutes, turning occasionally, or until browned. Remove meat from pot and set aside; repeat with remaining veal and pork.
  4. Add chorizo to same pot; cook and stir 3 minutes. Add yellow onions and 2 tablespoons garlic; cook and stir 3–4 minutes or until onions are tender. Add tomato paste, cumin, oregano, bay leaf, and remaining ½ teaspoon salt; cook and stir 1 minute. Stir in lima beans, chickpeas, veal, and pork. Add remaining 10 cups water; bring to a boil.
  5. Reduce heat to medium-low; simmer 2 hours. Drain and rinse hominy; squeeze lemon for juice (2 tablespoons). Add hominy and squash to pot; cook 25–30 minutes, or until squash and beans are tender and pork and veal are 145°F.
  6. Combine paprika, red pepper flakes, and remaining ½ cup oil and 1 tablespoon garlic; whisk to blend. Stir lemon juice into pot. Serve stew topped with green onions and drizzled with pepper flake oil.

Nutritional information

Amount per ⅛ recipe serving: Calories 640, Total Fat 37g, Sat Fat 8g, Trans Fat 0g, Chol 100mg, Sodium 1320mg, Carb 41g, Fiber 8g, Total Sugars 3g (Incl. 0g Added Sugars), Protein 34g, Vit D 0%, Calc 8%, Iron 30%, Potas 20%