Soups
Locro
Thick, comforting Andean stew made with white corn (mote), potatoes and pork or beef. A family dish from the high plateaus, often served with fresh cheese and fragrant herbs.
Ingredients
Ingredients
Bouillon
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the meat into cubes about 3 cm wide and brown them for 5 minutes in the hot oil of the pot.
- Add the chopped onion and garlic, cook for 3 minutes, then stir in the chili paste and the cumin.
- Pour in the water, bring to a boil, then simmer covered for 45 minutes.
- Add the white corn (if you're using dried mote, soak it the night before and cook it separately for 1 hour) and the squash cut into pieces.
- Peel the potatoes, cut them into large chunks and add them to the pot.
- Simmer gently for about 40 minutes, stirring from time to time, until the vegetables are tender and the broth has thickened.
- Adjust the seasoning with salt and pepper.
- Serve piping hot, sprinkled with chopped coriander and crumbled fresh cheese.
Variations and tips
Vegetarian version. Replace the meat with mushrooms and cooked red beans, adding a little vegetable stock.
Quick version. Use canned corn and small-cut potatoes: the dish will be ready in 45 minutes.
More ideas
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Original Ecomely recipe.