Ecuadorian Locro (Locro de Papas)

Locro is a hearty stew native to the Andes mountains in South America. Dating back to the Inca Empire, locro is the perfect meal for those cold winter months, and it is versatile enough to change to your liking without losing its unique qualities.

Now, there are two distinct dishes in South America that are called locro. In Ecuador, locro is a potato and cheese soup, while in Peru and Argentina, locro is a popular winter dish consisting of corn, some form of meat, and vegetables, usually onions, potatoes, beans and some type of squash. Both are incredibly delicious, but for today I will focus on the Ecuadorian locro and will save the Argentinian one for another post.


Locro de Papas (Ecuadorian potato-cheese stew)


Ingredients:
*2 lbs potatoes, peeled and diced (about 4-5 small potatoes, or 2-3 large)
*1 cup corn kernels (optional)
*4 cups water/stock (vegetable or chicken)
*1 cup milk
*1 small onion, minced
*3-4 cloves garlic, minced
*1-3 yellow chiles, chopped (optional, can also use 1 yellow bell pepper)
*1/2 tsp cumin
*1/4 cup butter
*2 cups shredded cheese (a soft, mild cheese like Munster, mozzarella, or queso fresco)
*salt and pepper to taste
*1 avocado, sliced (optional)

1. In a skillet over a medium flame, heat the butter and add onion, garlic, cumin, and yellow chiles. Cook until onion is translucent
2. In a large pot bring the potatoes and water/stock to a boil. Cook until the potatoes have given off a good layer of white film (starch), and skim it off. You don't have to do this, but the soup can be gritty if you don't.
   
3. Turn heat to low and stir in milk, corn (if you're adding it), salt and pepper. Let the stew simmer 10-20 minutes.
   
4. Mash the potatoes a bit with the back of a fork to thicken the soup, leaving it a little chunky.
5. Remove from heat and stir in cheese. Garnish with avocado if you wish. Serve hot and enjoy!