Chilean Locro Falso — Homemade Andean Vegetable Stew Recipe

Versión en Español

Chilean locro falso is a meatless Andean style vegetable stew of potatoes, squash, green beans, peas, carrot, and celery simmered with oregano and cumin, then enriched with a sofrito of onion, tomato, corn, and aji de color and finished with grated Parmesan. It takes 60 minutes of preparation plus 45 minutes of cooking and serves 6 people.

The word locro comes from the Quechua ruqru or luqru, meaning stew, a hearty dish of Andean cooking. The false locro moves away from the richness of the original to give a quicker, lighter version for any time of year.

How to Make Chilean Locro Falso?

Prepare and separate all the ingredients before you start, and the rest is just following the steps. The vegetables simmer together in a covered pot, a colored sofrito goes in halfway, and cheese is stirred in at the end.

Nutritional Information

Each serving of locro falso contains approximately 260 kcal, 6 g of protein, 10 g of fat (1.5 g of saturated fat), 38 g of carbohydrates, 8 g of fiber, 8 g of sugars, 0 mg of cholesterol, and 620 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Locro Falso Recipe

Preparation: 60 minutes
Cooking: 45 minutes
Servings: 6 people

Ingredients

• 5 large firm potatoes, diced
• 250 g (9 oz) of peeled squash, diced
• 200 g (7 oz) of green beans
• 3 tablespoons of oil
• 2 celery stalks, chopped
• 2 tablespoons of grated Parmesan cheese
• 1 teaspoon of sugar
• 1 tablespoon of oregano
• 1 tablespoon of aji de color
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 tomato, peeled and chopped
• 1 1/2 cups of corn kernels
• 1/2 cup of peas
• 1/2 teaspoon of ground cumin
• Vegetable stock
• Fine salt
• Black pepper

Instructions

1. In a large pot, combine the potatoes, squash, celery, carrot, green beans, peas, sugar, and 2 cups of cold water. Season with oregano, cumin, salt, and pepper, bring to a boil over medium high heat, then lower the heat, cover, and cook until the vegetables are soft.

2. In a frying pan, heat the oil with the aji de color over medium high heat, fry the onion until translucent, then add the tomato and corn and cook, stirring, until the liquid evaporates. Pour the sofrito into the pot with the vegetables and keep cooking, stirring gently.

3. Add a little vegetable stock if the stew is too thick and heat through, stirring. Stir in the grated Parmesan gently and adjust the seasoning. Serve the locro falso right away, very hot, in deep clay bowls.

Additional Tips

Keep the heat gentle

Cook at a controlled temperature and stir gently so nothing caramelizes on the bottom and the vegetables keep their shape.

Adjust the thickness

Locro should be thick but spoonable. Add stock little by little at the end until it reaches the texture you like.

Try another cheese

Queso mantecoso or goat cheese melt beautifully in place of Parmesan for a creamier finish.

Frequently Asked Questions (FAQs)

1. Can I use chicken stock?

Yes, for a more intense flavor, although you will lose the fully vegetarian character of locro falso.

2. Can I make it in a pressure cooker?

Yes. It is a great option if you are short on time; cook for 15 to 20 minutes once all the ingredients are in the pot.

3. Can I use other cheeses?

Yes. Fresh cheese or goat cheese work well; Parmesan adds a salty touch, but other mild cheeses are also good.

4. Can I make it spicier?

Add a little chopped fresh chili or a few drops of green chili sauce to the stew while it cooks.

5. How long does it keep?

Up to 3 days in the refrigerator. It can also be frozen, although the vegetables may soften slightly when thawed.

What Is Locro?

Locro is a thick Andean stew of corn, potatoes, and squash eaten in Argentina, Bolivia, Chile, Ecuador, and Peru. Traditional versions include meat, often llama or charqui.

History and Origin of Locro

The name comes from the Quechua ruqru, a stew that the peoples of the central and southern Andes prepared long before the Spanish arrived. Originally locro was a festive dish that included meat, usually llama or charqui.

Did You Know?

This dish is called locro falso, false locro, because it leaves out the meat of the traditional prehispanic recipe and uses only vegetables.

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• Chilean Menestron Soup Recipe
• Chilean Puchero Seco Recipe
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• Chilean Concones Soup Recipe