I love ethnic food. Adore it. American food it... well, boring. And gross. I have had this dish every year for my birthday ever since some friends from Bolivia made it for us five or so years ago. My dad banned it from the house any other time of year. Last month, on my birthday, my mom got my dad to try it one more time. The next day I caught him taking some of the Locro to work. He reluctantly admitted he now likes the stew. Maybe I can make it more often.
Locro
2 T. olive oil
2 medium onions, cut in larger chunks
2 T. minced garlic
2 lbs. acorn squash, pealed and cut in squares
1/4 t. pepper
1/4 t. cumin
2 t. Kosher salt
1 1/2 c. frozen corn
4 red potatoes, cut in large chunks
1 jalapeno, chopped
Sheep's milk feta (or Queso fresca if you can have dairy, or forget the cheese altogether if you can't have sheep's milk)
Put oil in a pot over medium high heat. Stir onions for three minutes, add garlic, and stir for 2 more minutes. Stir in squash, pepper, cumin, and salt. Fill water to cover all the vegetables and let it cook over medium heat for 30 minutes. Stir occasionally. Use a blender (immersion blenders work great!) to blend everything. Then add the potatoes, corn, and jalapeno. Cook for about 20 more minutes or until potatoes are soft. Serve hot and top with the feta cheese.
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