Paraguayan Puchero Locro is a hearty traditional-style meal that combines tender beef, corn, and a variety of vegetables in a flavourful broth. Inspired by the region's long-standing tradition of slow-cooked stews, this dish brings together simple ingredients such as potatoes, pumpkin, carrots, onions, and corn to create a filling and comforting meal.
The beef is simmered slowly until tender, allowing its flavour to enrich the broth while the vegetables become soft and delicious. Puchero-style dishes are commonly enjoyed as family meals in Paraguay, particularly when a warm, satisfying dish is desired. Serve this homemade stew hot with fresh parsley and traditional Paraguayan bread.
1. Prepare the Corn: If using dried corn, soak it overnight in plenty of water. Drain and rinse before cooking. If using canned hominy, add it later with the vegetables.
2. Brown the Beef: Heat vegetable oil in a large heavy-bottomed pot. Add the beef pieces and brown them lightly on all sides.
3. Cook the Aromatics: Add the chopped onion, garlic, tomato, and green bell pepper. Cook for 4–5 minutes until softened and fragrant.
4. Simmer the Beef and Corn: Add the soaked corn, beef broth or water, bay leaf, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer until the beef and corn begin to soften. This may take 60–90 minutes, depending on the corn and cut of beef.
5. Add the Vegetables: Add the potatoes, carrot, pumpkin, sweet potato, and corn cob. Continue simmering for approximately 20–25 minutes, until the vegetables are tender.
6. Adjust the Consistency: Check the broth and seasoning. Add a little hot water if the stew becomes too thick, or simmer uncovered briefly if you prefer a thicker consistency.
7. Finish with Herbs: Remove the bay leaf and stir in the fresh parsley. Check that the beef is fork-tender and all ingredients are fully cooked.
8. Serve: Ladle the hot Puchero Locro into bowls, distributing the beef, corn, vegetables, and broth evenly. Serve immediately.
Beef short ribs – 500 g, Beef shank – 300 g
Pumpkin – 300 g, Corn on the cob – 2
Cassava – 300 g, Potato – 2
Onion – 1, Carrot – 1
Cabbage – ½ head, Water – 8 cups
Salt – 1 tsp, Fresh parsley – ¼ cup
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