Locro, Argentina’s national stew, is a thick, hearty dish made by slowly cooking corn and pumpkin with meat. Traditionally prepared for Independence Day, it is made for sharing around a large table.
Sauté the onion and garlic in oil over medium heat. Add the beef and cured beef and cook for 10 more minutes.
Add the soaked corn and water and bring to a boil. Cover and simmer over low heat for 60 minutes, stirring occasionally.
Add the pumpkin, ground red pepper, and cumin. Simmer over low heat for another 40–45 minutes, until the pumpkin and corn are very soft and thick. Stir often to prevent sticking.
Adjust the salt and serve hot.
Store covered in the refrigerator for 4 days; the flavor deepens as it thickens overnight. It can be frozen for up to 3 months.
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