Recipes Dinner Seafood Main Course Shellfish Main Course Locro (Peruvian Hominy Stew) 5.0 (2) 2 Reviews This comforting Peruvian stew combines tender shrimp, creamy squash, large-kernel corn, and ají amarillo in a rich, satisfying bowl finished with queso fresco and a fried egg. By Carlos Delgado Carlos Delgado Carlos Delgado is the chef and owner of Causa and Amazonia in Washington, D.C., where he showcases the breadth and diversity of Peruvian cuisine through refined tasting menus, a lively all-day restaurant, and a fresh seafood market. Food & Wine's Editorial Guidelines Published on September 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley Total Time: 3 hrs 15 mins Servings: 4 Jump to recipe This stew layers sweet, savory, and gently spicy flavors into a comforting one-pot meal that’s both hearty and deeply satisfying.Mashing some of the squash thickens the stew, while adding the remaining vegetables in stages ensures every ingredient retains its ideal texture.The stew can be prepared ahead of time, with the shrimp added just before serving to keep them tender and perfectly cooked. 2026 F&W Best New Chef Carlos Delgado’s hearty shrimp and vegetable stew layers butternut squash, corn, peas, and lima beans into a rich, comforting base brightened with fruity ají amarillo paste. Shrimp adds savory depth, while warm cubes of queso fresco provide a pleasantly chewy contrast to the velvety stew. A fried egg on top adds richness, making each spoonful even more satisfying. Mashing some of the squash directly into the stew creates a creamy consistency while preserving tender chunks, and adding the vegetables in stages ensures each ingredient retains its ideal texture. What are choclo kernels? Also known as Peruvian corn or Cuzco corn, choclo is a large-kernel variety of corn native to the Andes. Unlike the sweet corn commonly found in the United States, choclo has plump, starchy kernels with a firm, chewy texture and a mild, slightly nutty flavor. In Peru, the kernels are a staple ingredient often served alongside dishes such as ceviche or enjoyed on the cob with cheese as choclo con queso. Toasted and salted choclo kernels are also a popular snack, frequently served to diners as a welcome bite at restaurants. Notes from the Food & Wine Test Kitchen Cook the shrimp separately and stir them in just before serving to keep them plump and tender. The stew will continue to thicken as it rests. Keep the consistency slightly looser than desired, as it will tighten before serving.For a vegetarian version, omit the shrimp and substitute vegetable broth for the chicken stock. How to Buy Shrimp at the Grocery Store Keep Screen Awake Ingredients 4 tablespoons olive oil, divided 1 cup finely chopped red onion 2 teaspoons kosher salt, divided 3 medium garlic cloves, minced (about 3 teaspoons), divided 6 tablespoons mild ají amarillo paste 1/2 teaspoon ground cumin 1/4 teaspoon black pepper 1 pound peeled cubed butternut squash, kabocha, or pumpkin (about 4 cups) 2 1/2 cups lower-sodium chicken stock, divided 1/2 cup evaporated milk (from 1 [12-ounce] can) 8 ounces peeled diced Yukon Gold potatoes (about 1 1/2 cups) 1 pound extra-large raw shrimp, peeled and deveined 1/2 cup frozen choclo kernels or yellow corn kernels 1/2 cup fresh or unthawed frozen sweet peas 1/2 cup fresh or unthawed frozen lima beans 1 tablespoon chopped fresh or frozen huacatay, or cilantro or mint 4 ounces queso fresco, finely cubed (about 1 cup) Cooked white rice and fried over-easy eggs, for serving Directions Heat 2 tablespoons olive oil in a large Dutch oven over medium. Add onion, 1 teaspoon salt, and garlic. Cook, stirring occasionally, until translucent and soft, about 5 minutes. Add ají amarillo paste; cook, stirring often, until fragrant, about 1 minute. Add cumin and black pepper; cook, stirring constantly, until fragrant, about 1 minute. Add squash, stirring to coat. Add 1 1/2 cups stock; bring to a simmer over medium. Cover and reduce heat to medium-low; cook, stirring occasionally, until squash is tender, about 20 minutes. Mash about three-fourths of squash cubes using a potato masher in Dutch oven to create a thick, creamy consistency. Stir in evaporated milk, potatoes, and remaining 1 cup stock; bring to a boil over medium, stirring often. Reduce heat to medium-low; simmer gently, stirring often, until potatoes are tender, 15 to 20 minutes, adjusting heat as needed to maintain a gentle simmer. While potatoes are cooking, heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add half of shrimp to skillet in a single layer. Cook shrimp on both sides until outside is opaque but center is still partially translucent, about 30 seconds per side. Transfer cooked shrimp to a plate; set aside. Repeat cooking process with the other half of the shrimp. Stir choclo, peas, and lima beans into Dutch oven; cook over medium, stirring occasionally, until tender, about 3 minutes. Stir in huacatay, remaining 1 teaspoon salt, and reserved cooked shrimp. Sprinkle cheese evenly over top. Cover and cook, undisturbed, over medium until cheese becomes soft and chewy (it won’t melt), about 5 minutes. Serve stew with cooked rice and a fried egg. Make ahead The stew can be prepared up to five days in advance without the shrimp; store in the refrigerator in an airtight container, then reheat gently. Add the shrimp just before serving. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently, adding a splash of water or stock as needed to loosen the broth. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.