Locro Hearty Corn and Squash Stew with Beef Brisket and Chorizo

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Argentina's national-holiday stew of white hominy, white beans, butternut squash and slow-simmered beef brisket and chorizo, finished with a paprika-scallion grasa colorada. This Argentine-inspired beef recipe, ready in about 225 minutes, pairs dried white beans, soaked overnight, beef brisket, cut into 1-inch cubes, beef chorizo, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups dried white hominy (maíz blanco pisado), soaked overnight
• 3/4 cup dried white beans, soaked overnight
• 1 1/2 lb beef brisket, cut into 1-inch cubes
• 8 oz beef chorizo, sliced
• 4 oz pancetta, diced
• 2 lb butternut squash, peeled and cubed
• 1 yellow onion, chopped
• 10 cups beef broth
• 1 tsp ground cumin
• 2 tsp salt
• 1/4 cup vegetable oil (for grasa colorada)
• 1 tbsp sweet paprika (for grasa colorada)
• 1 tsp crushed red chile (for grasa colorada)
• 4 scallions, sliced (for grasa colorada)

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain the hominy and beans. Place in a large heavy pot with the broth and bring to a boil, then simmer 1 hour.
2. Step 2: Meanwhile, brown the pancetta in a skillet, add the brisket and brown on all sides. Add the onion and cook until soft. Transfer everything to the pot.
3. Step 3: Add the chorizo, cumin and half the squash. Simmer, partially covered, 1 1/2 hours, stirring often from the bottom to prevent sticking.
4. Step 4: Add the remaining squash and simmer 45 minutes more, until the first batch of squash has dissolved into the stew, the beans and hominy are tender, and the stew is thick. Season with salt.
5. Step 5: Make the grasa colorada: warm the oil over low heat, stir in paprika and chile for 30 seconds, then add scallions and remove from heat.
6. Step 6: Ladle the locro into bowls and spoon the grasa colorada on top.