Originating in the Andes mountains, this hearty stew is popular in Argentina, Bolivia, Ecuador, and Peru. It is often served on the May 25 anniversary of the Argentine May Revolution. In South America, locro is usually made with a papa chola potato, which gives the soup a flavor and texture difficult to replicate in the United States. However, even in South America the ingredients in this corn, meat, and vegetable stew vary widely, and immigrant families in the United States have adapted the recipe to fit locally-available ingredients. This recipe for locro comes from Massachusetts, where Peruvian chefs discovered that the addition of the region's sharp Cheddar cheese gives the soup a pleasant flavor.
Recipe Servings: 6
Ingredients
- 2 medium yellow onions, peeled and minced
- 1 large garlic clove, peeled and minced
- 1½ Tbsp olive oil
- 1 tsp ground achiote seeds, (or 1 tsp mild paprika)
- 3 lbs russet potatoes, peeled and cut into 1-inch cubes
- 1 qt chicken stock
- 1 cup milk
- 1 cup white cheddar cheese, grated
- Salt, to taste
- Freshly ground white pepper, to taste
- ½ cup fresh cilantro, minced
Directions
- In a large, 3- or 4-quart saucepan, heat the olive oil over medium heat, then add the onions and garlic. Cook, stirring frequently, about 10 minutes, until the onions are limp.
- Stir in the ground achiote seeds or paprika.
- Add the potatoes and the chicken stock.
- Increase heat to medium-high and bring the water to a boil, then reduce heat and cover.
- Gently boil for about 25–30 minutes, until the potatoes are fork-tender.
- With a slotted spoon, transfer about half of the cooked potatoes to a medium bowl.
- Mash, adding ⅓ cup of the cooking liquid, and beat until smooth, using an electric mixer, or by hand. Return the potato puree to the saucepan, then add the milk, stirring to combine, and cook over medium heat until the soup is heated all the way through but not boiling.
- Add the Cheddar cheese and remove the soup from heat.
- Season to taste with salt and freshly ground white pepper and serve garnished with fresh cilantro.
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