Paraguayan locro is a traditional stew made with white corn and meat, slow-cooked for several hours until it reaches a thick and delicious consistency.
Locro is a typical dish from Paraguayan cuisine and also found in other countries like Argentina, Peru, Uruguay, and Colombia.
It is a stew prepared with "locro" or white corn and a variety of vegetables. It is a favorite meal for Sundays.
Paraguayan Locro
Ingredients
500 grams of Spine
500 grams of Rabdilla (meat cut)
½ kilogram of Shoulder
300 grams of Locro (white corn)
1 Onion
1 Bell pepper
2 Tomatoes
1 Carrot
1 Garlic clove
½ kilogram of Pumpkin
Parsley
1 pinch of Salt
Preparation
Step 1 : To prepare this delicious locro, start by soaking the locro (white corn) overnight.
Step 2 : Next, in a large pot with water and salt, cook the locro for about an hour.
Step 3 : Then, add the meat pieces, garlic, onion, carrot, bell pepper, pumpkin, and tomato to the pot, and simmer on low heat for 3-4 hours, or until the locro is tender and the stew has thickened.
Step 4 : Finally, add chopped parsley and sliced green onions, and serve the locro steaming hot, accompanied by boiled cassava.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
