Vegetarian Locro Stew
A hearty South American-inspired vegetarian locro made with white hominy, white beans, butternut squash, sweet paprika, and vegetable broth. The butternut squash softens and thickens the stew naturally.
- andean-inspired
- budget-friendly
- butternut squash
- cold weather
- comfort food
- dairy-free
- dinner
- egg-free
- gluten-free
- hearty
- hominy
- locro
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- one-pot
- pantry staples
- plant-based
- shellfish-free
- south american
- soy-free
- stew
- stovetop
- vegan
- vegetarian
- vegetarian locro
- white beans
- Cuisine
- Andean-inspired
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Cook this recipe
- vegetable broth-4 cups
- yellow onion-1 medium onion
- garlic-4 cloves
- fresh cilantro-1/4 cup
- butternut squash-1 1/2 pounds
- extra-virgin olive oil-2 tablespoons
- canned white hominy-1 can
- canned white beans-1 can
- sweet paprika-2 teaspoons
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Dice the onion, mince the garlic, peel and cube the butternut squash, drain and rinse the hominy and beans, and chop the cilantro.
Use a stable cutting board when peeling and cutting butternut squash, and keep hands clear of the knife blade.
Heat the olive oil in a large pot over medium heat. Add the onion and salt, then cook for 5 minutes, stirring often, until softened.
Stir in the garlic, sweet paprika, and black pepper; cook for 30 seconds until the mixture is fragrant.
Add the butternut squash and vegetable broth. Bring to a gentle boil, then reduce to a simmer, partially cover, and cook for 18 to 22 minutes until the squash is very tender.
Stir carefully to avoid splashes from the hot stew.
Use a potato masher to mash some of the squash directly in the pot, leaving some pieces whole, until the stew is naturally thickened.
Mash gently to avoid splashing hot stew.
Stir in the white hominy and white beans. Simmer uncovered for 8 to 10 minutes until the stew is hot and creamy.
Stir carefully to avoid splashes from the hot stew.
Taste and adjust seasoning as needed, then ladle into bowls and top with cilantro.
Let the stew cool slightly before serving.
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