Locro Con Papas Argentina
Transport your taste buds to Argentina with this hearty and comforting recipe for Locro con Papas. This traditional South American stew blends tender chunks of beef brisket, pork shoulder, and smoky chorizo with a medley of vegetables like pumpkin, corn, and potatoes, resulting in a rich, velvety dish packed with flavor. Infused with the warm, earthy notes of paprika, cumin, and oregano, this slow-cooked classic is perfect for cold-weather meals or family gatherings. Simmered to perfection in a vegetable stock base, the stew thickens naturally as the pumpkin and potatoes gently break down, creating a luxurious texture. Finished with fresh green onions and parsley for a pop of brightness, Locro con Papas is best served piping hot with a side of crusty bread to soak up every last drop. This Argentine gem is a satisfying one-pot recipe sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams beef brisket
- 300 grams pork shoulder
- 2 pieces chorizo sausage
- 200 grams corn kernels
- 300 grams white beans (cooked or canned)
- 4 medium potatoes
- 300 grams pumpkin
- 1 large onion
- 3 pieces garlic cloves
- 1 medium red bell pepper
- 2 teaspoons paprika
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1.5 liters vegetable stock
- 3 tablespoons olive oil
- 2 stalks green onions
- 2 tablespoons parsley (fresh)
Instructions
Begin by preparing the ingredients. Peel the potatoes and pumpkin, then cut them into 2-3 cm cubes. Finely chop the onion, garlic, and red bell pepper. Slice the green onions and chop the parsley finely for garnish.
Cut the beef brisket and pork shoulder into bite-sized pieces. Remove the casing from the chorizos and slice them into thick discs.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté for 5-7 minutes until softened and fragrant.
Add the beef brisket and pork shoulder to the pot, cooking them until they are browned on all sides, about 10-12 minutes.
Stir in the paprika, cumin, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the sliced chorizo, corn kernels, and white beans to the pot. Stir well to combine.
Pour the vegetable stock into the pot and bring it to a simmer. Reduce the heat to low, cover, and let it simmer gently for 30 minutes.
After 30 minutes, add the cubed potatoes and pumpkin. Stir to incorporate them into the stew. Continue simmering for another 45-60 minutes, stirring occasionally, until the meat is tender and the potatoes and pumpkin have softened and partially broken down to thicken the stew.
Taste the stew, and adjust seasoning with more salt or pepper if needed.
When ready to serve, ladle the locro into bowls. Garnish each bowl with a sprinkle of chopped green onions and parsley.
Serve hot with fresh bread or crusty baguette on the side. Enjoy!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
