Locro Ecuatoriano

Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.

Step: 1

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.

Step: 2

Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.

Step: 3

Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.

Per Serving: 262 calories; protein 8.3g; carbohydrates 25.5g; fat 14.7g; cholesterol 42.2mg; sodium 678.5mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.