Hearty, delicious Peruvian pumpkin stew with plenty of color. Learn how to make this lunch or dinner crowd-pleaser
Course Lunch, Main Course
Cuisine Peruvian
Keyword locro, pumpkin, stew
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Servings 4Servings
Calories 1074kcal
Equipment
Large pot
Sharp Knife
Ingredients
8cupszapallo pumpkinor other winter squash, peeled and cut in cubes
2cupsbutternut squashpeeled and cut in cubes
2cupsfloury potatoescut in cubes
4cupslong-grain white riceboiled
1corn on the cobcut into slices
1medium red onionfinely chopped
1tablespoonají amarillo yellow chilli paste
1tablespoonfresh garlicminced from garlic cloves
½cupgreen peas
½cupfresh broad beans
1cupwateroptional
1cupfreshwhite cheese (queso fresco), cut in cubes
2tablespoonsevaporated milk
2tablespoonsolive oilor vegetable oil
4eggsoptional
A few sprigs of fresh huacatayor cilantro, chopped
Salt and pepper to taste
Instructions
Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes.
Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes.
Monitor the stew and if you feel it’s drying up too much, add a cup of water. (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.)
Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now.
Turn off the heat and add the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, so you can replace it with some chopped cilantro or mint leaves.)
Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and pepper. Enjoy!