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Loading...Locro Boliviano is a hearty Andean stew slow-simmered with tender beef, large-kernel corn, pumpkin, and potatoes in a fragrant herb and aji broth. Served piping hot and finished with crumbled fresh cheese and sliced avocado, it is a beloved Sunday dish across Bolivia, especially during festive gatherings and cooler highland evenings.
Prep Time25 mins
Cook Time120 mins
Total Time145 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 495 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 52 gCarbs
- 7 gFiber
- 7 gSugar
- 29 gProtein
- 740 mgSodium
- 880 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 28 mgVitamin C
- 245 mcgVitamin A
Ingredients
For the meat and base
- 1.5 lb beef chuck, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil or pork lard
- 1 large white onion, finely chopped
- 4 cloves garlic, minced
- 1 aji amarillo or jalapeño chile, seeded and minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
For the stew
- 2 cups dried hominy (or 3 cups canned hominy, drained)
- 4 cups beef broth or water
- 2 cups pumpkin or kabocha squash, peeled and cut into 1-inch cubes
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 large tomato, finely chopped
- 1/2 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1/4 cup fresh parsley, chopped
For serving (optional)
- 1/2 cup crumbled queso fresco or feta cheese
- 1 ripe avocado, sliced
- Lime wedges, for squeezing
Directions
- If using dried hominy, place it in a large bowl, cover with cold water plus 2 inches, and soak overnight. Drain before cooking. (Skip this step if using canned hominy.)
- Heat the oil in a large heavy pot over medium-high heat. Pat the beef dry, season with salt and pepper, and brown in batches until deeply caramelized on all sides, about 6-8 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add the onion to the pot and cook, stirring, until softened and translucent, about 5 minutes. Stir in garlic, aji amarillo, oregano, and cumin, and cook until fragrant, about 1 minute.
- Return the beef and any juices to the pot. Add the hominy and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 75 minutes, or until the hominy is tender and the beef is fork-tender.
- Add the pumpkin, potatoes, tomato, and green beans to the pot. Continue to simmer uncovered for 25-30 minutes, until the squash and potatoes are tender and the broth has thickened slightly.
- Stir in the fresh parsley and taste for seasoning, adjusting salt and pepper as needed. If the stew looks dry, add a splash of hot water to loosen it; if too thin, mash a few potato pieces against the side of the pot to thicken.
- Ladle the stew into warm bowls, making sure each portion has plenty of corn, beef, and vegetables. Top with crumbled queso fresco and avocado slices, and serve immediately with lime wedges on the side.
Cook’s Notes
- If dried hominy is hard to find, substitute 3 cups of canned hominy; add it in the last 45 minutes of cooking to prevent it from becoming mushy.
- For a richer stew, replace half the beef broth with a mild homemade beef bone broth, and finish with a spoonful of pork lard stirred in just before serving.
- Locro thickens as it sits; loosen leftovers with a splash of hot broth when reheating, and adjust the seasoning before serving again.
- The aji amarillo gives the broth its characteristic golden hue and gentle warmth; substitute with a yellow chili paste or a mild red bell pepper for a non-spicy version.
- Traditionally served with white bread or llajwa (a fresh tomato-aji salsa) on the side for added kick.
