See the Recipe. Virginie Blanchère

In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color. —Virginie Blachere, photographer

Locro (Argentine Hominy Stew) Locro (Argentine Hominy Stew)
This creamy stew combines pork, veal, chorizo, chickpeas, lima beans, squash and hominy for a hearty dish, garnished with a splash of piquant paprika oil.
Yield: serves 12


  • 2 cups dried, broken hominy
  • 1 cup dried lima beans
  • 1 cup dried chickpeas
  • 34 cup olive oil
  • 1 12 tsp. sweet paprika
  • 12 tsp. crushed red chile flakes
  • 8 cloves garlic, minced
  • 1 lb. veal shoulder, cut into 1″ pieces
  • 1 lb. pork shoulder, cut into 1″ pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 10 oz. cured chorizo, cut into 1/2″ slices
  • 1 large yellow onion, minced
  • 1 tbsp. tomato paste
  • 1 tsp. dried oregano
  • 12 tsp. ground cumin
  • 1 bay leaf
  • 1 small acorn squash, peeled, seeded and finely chopped
  • Juice of 1 lemon
  • 1 cup finely chopped scallions


  1. Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain. Whisk 12 cup oil, paprika, chile flakes, and 14 of the garlic in a bowl; set sauce aside. Heat remaining oil in an 8-qt. saucepan over medium-high heat. Season veal and pork with salt and pepper; working in batches, add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate. Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes. Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Stir in juice; season with salt and pepper. Divide among bowls; drizzle with sauce. Sprinkle with scallions.

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