Locro de Papa

locrodepapaOn a recent visit to Ecuador, I had this homemade soup and couldn’t wait to get back and try to make it.  This recipe is simple and the soup easily serves 5, even if some of them are teenagers.  It was great and will be served again.  We served this with Colombian arepas.  Traditional Ecuadorian serving suggestions can be found online.


  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 tablespoons aji amarillo paste (can order online)
  • 1 teaspoon cumin
  • 2 pounds yellow potatoes
  • 2 cups chicken stock
  • 2 cups water
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 egg
  • 5 ounces Monterrey jack cheese, grated
  • Diced avocado for garnish (optional)
  • Crumbled queso fresco cheese, for garnish (optional)
  • 1 ½ lbs boneless, skinless chicken thighs


  1. In advance of cooking, boil chicken thighs in water with green onion, celery, carrots and salt for 30 minutes.  Strain and reserve liquid to use as stock and set chicken aside.
  2. Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
  3. While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
  4. When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
  5. Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
  6. Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
  7. Mash the potatoes thoroughly in the pot with a potato masher.
  8. In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
  9. Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
  10. Serve soup hot, place chicken in bottom of bowl, cover with soup and garnish with chopped avocado and crumbled queso fresco cheese.

Sudado with Pork

This incredible Colombian stew is modified minutely from a recent post on My Colombian Recipes, one of the greatest sources for authentic

Sudado de Puerco

Colombian dishes.  Erica posts some of the greatest meals and has excellent serving suggestions as well.  When I saw this posted, I remembered having tried a bit of this on one of my trips to Colombia and then forgetting about it completely.  I seemed to recall that I liked it and that others recommended it when I would ask about local dishes.  Well, tonight I decided to give it a shot and the boys came out in force to help with the peeling and chopping.  The finished product was amazing.  Of all the Colombian dishes I make, I think this one may have come closest to the
“authentic” taste I have in my mind.  So thanks, Erica!  Your site is great and has been a huge resource for me.

Serves 6 (but really three because everyone will want seconds!)


  • 1 tablespoon vegetable oil
  • 4 boneless thick cut pork loin chops
  • 3 cups water
  • 1/2 teaspoon sazon goya with azafran
  • 1/2 teaspoon ground cumin
  • 1 large tomato, chopped
  • 1/3 cup onion, chopped
  • 2 tbs garlic, minced
  • 1 scallion, chopped
  • 1 tsp Salt
  • Dash pepper
  • 2 carrots, peeled and sliced
  • 1 pound yuca, peeled and sliced
  • 4 medium red potatoes, peeled and sliced
  • Fresh cilantro, chopped


  1. Cut the pork into 1 – 1 ½ inch cubes
  2. In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until onions are translucent, about 3 minutes.
  3. Add the tomatoes, scallions, garlic, salt and ground pepper and sauté for 5 more minutes.
  4. Add the pork, water, sazon goya and cumin powder.
  5. Reduce the heat to medium low cover and cook for 25 minutes, stirring occasionally.  Use this time to prepare the vegetables.
  6. Add the potatoes, yuca, carrots and cilantro and cook covered for an additional 30 minutes or until the vegetables are tender.

I served this over white rice and would have liked to have made arepas, but ran short of energy.  There will be plenty of time to make the arepas after the vegetables are added.  I also enjoyed a nice cold beer with this.