Hominy, beans, pumpkin, beef, beef, and beef sausage simmer into a thick Argentine stew.
40 min prep 160 min cook 720 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the white cracked corn and dried white beans in separate bowls for 12 hours.
Drain the corn and beans and parboil them for 45 minutes.
Brown the diced beef, beef shoulder, and beef sausage in vegetable oil for 8 minutes.
Chop the onions, garlic, and red pepper and add them to the meat.
Stir the cumin, sweet paprika, and salt in the pot for 2 minutes.
Add the white corn, beans, pumpkin, potatoes, and meat stock.
Cook the locro criollo over low heat for 95 minutes so the pumpkin melts and thickens it.
Rest for 10 minutes and serve with onion chile oil.
💡 Tip: Soaking corn and beans separately helps both soften evenly in the same pot.
🍽️ Serving suggestion: Drizzle with onion chile oil and serve with thick bread slices.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
32
g protein
58
g carbs
23
g fat
4.5g
Sugar
2.2g
Fiber
1511.4mg
Sodium
4.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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