Locro Paraguayo

Locro is the Paraguayan grandmother of stews: large white corn kernels (locro corn) simmered for hours with beef, chorizo, and vegetables until the broth turns thick and milky. Rooted in the Andean tradition and adapted to Paraguayan taste, it’s the pot that simmers all day and feeds everyone who shows up.

Hominy, beef, and a whole afternoon on the stove

The long simmer makes the corn soft and creamy while the beef melts into shreds, and the broth thickens into something almost silky. It’s a deeply savory, rib-sticking stew with a gentle sweetness from the corn — winter comfort in a deep bowl.

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