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Loading...Locro Paraguayo is the ultimate Paraguayan comfort stew, made by simmering chewy hominy, fork-tender beef, smoked sausage, and sweet butternut squash together with a fragrant annatto-and-pepper sofrito. The dish is deeply savory, stick-to-your-ribs satisfying, and traditionally served family-style straight from the pot with crusty bread.
Prep Time20 mins
Cook Time100 mins
Total Time120 mins
Servings6
Yield6 hearty bowls
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 52 gCarbs
- 8 gFiber
- 7 gSugar
- 32 gProtein
- 780 mgSodium
- 950 mgPotassium
- 105 mgCalcium
- 6 mgIron
- 28 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the stew base
- 1 lb (450 g) dried white hominy (mote), soaked overnight and drained
- 10 cups water, plus more as needed
- 1 lb (450 g) beef brisket or chuck, trimmed and cut into 1-inch cubes
- 8 oz (225 g) smoked Paraguayan chorizo or Spanish chorizo, sliced into 1/2-inch rounds
For the sofrito and finishing
- 3 tablespoons neutral oil, divided
- 1 large yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 2 Roma tomatoes, peeled and chopped
- 2 tablespoons annatto (achiote) paste dissolved in 3 tablespoons hot water, or sweet paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 small butternut squash (about 1 1/2 lb), peeled, seeded, and cubed
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley, for garnish
Directions
- Drain the soaked hominy, place it in a large heavy pot, add 10 cups of water, and bring to a boil over high heat. Reduce heat and simmer, partially covered, for 45-60 minutes until the kernels are tender but still slightly chewy.
- Add the beef cubes to the simmering hominy and cook for 30 minutes more, skimming any foam or impurities that rise to the surface, until the beef is fork-tender.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chorizo slices and brown on both sides for about 4 minutes; transfer to a plate.
- Pour the remaining 2 tablespoons of oil into the same skillet, lower the heat to medium, and sauté the onion and bell pepper for 6 minutes until softened and lightly golden.
- Stir in the garlic, tomatoes, dissolved annatto (or paprika), oregano, and bay leaves; cook for 5 minutes, stirring often, until the mixture becomes a thick, fragrant paste.
- Add the sofrito, browned chorizo, butternut squash, salt, and pepper to the pot with the hominy and beef. Stir well and continue to simmer uncovered for 25-30 minutes, until the squash breaks down at the edges and the broth thickens to a stew-like consistency.
- Remove and discard the bay leaves, taste, and adjust the seasoning. If the stew is too thick, stir in a splash of hot water; if too thin, mash a handful of hominy against the side of the pot with a spoon to thicken.
- Ladle the locro into deep warm bowls, finish with a generous sprinkle of fresh parsley, and serve immediately with crusty bread, white rice, or a side of fresh queso fresco.
Cook’s Notes
- Always soak the dried hominy for at least 8 hours (or overnight) before cooking; if you are short on time, substitute with two 15-oz cans of cooked hominy and reduce simmering time to 30 minutes total.
- For a deeper, more traditional flavor, swap the fresh brisket for charqui (Paraguayan sun-dried beef), rehydrated and shredded before adding to the pot.
- Crumbled Paraguayan queso fresco stirred into each bowl is the classic finishing touch and adds a lovely creamy, salty contrast.
- The stew tastes even better the next day once the flavors have melded; thin with a splash of water or broth when reheating since the hominy will absorb liquid overnight.
- Annatto gives the stew its signature rusty-golden hue; sweet smoked paprika is the best substitute if annatto paste is unavailable.
