Locro Stew
Locro is a stew made throughout the Andes region of South America that shares just a few basic ingredients that are indigenous to the region: potatoes, legumes, and corn. It is an ancient recipe, described by a Spanish conquistador in 1590, and has many variations including ingredients like meat or shrimp, or topped with a fried egg. This version is mostly found in Peru and incorporates another local vegetable, winter squash, which was eaten year-round. It shows the influence of the Spanish conquistadors in the use of onion, milk, and cheese, as well as in swapping Mediterranean peas for Latin American beans as the legume in the dish. Traditionally, when fresh corn wasn’t available, it would have been made with reconstituted dried corn, known as posole or hominy, but I prefer the flavor of frozen corn.
Abby Schweber
Ingredients
1.5 lb. potato
2-2.5 lbs. butternut squash
2 medium onions
2-3 jalapeno or habanero peppers
2 Tbs. vegetable oil
2 tsp. oregano
2 tsp. granulated or powdered garlic
1 quart vegetable stock
1 lb. frozen corn and peas
1 can evaporated milk
2 tsp. salt
10 ozs. queso fresco or feta cheese, crumbled
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Cut potatoes and butternut into 1” dice. Cut onion into ¼” dice. Chop peppers finely.
In a large pot on medium heat, sauté onions in oil stirring occasionally until translucent, about 5 minutes.
Add peppers, oregano, and garlic, and cook for another 2-3 minutes, stirring regularly.
Add potato, butternut, and stock. Turn the heat to high until the liquid just comes to a boil, then reduce to medium low, cover, and simmer until vegetables are soft, about 15 -20 minutes.
Using a potato masher, smash about half of the vegetables in the pot.
Turn the heat to medium and stir in the corn, peas, milk, and salt. Leave on the heat for 5 more minutes, stirring occasionally.
Take the soup off the heat and serve, topping each bowl with some of the cheese.
