Lunchbreak: Chef Chris Koetke makes locro

Chris Koetke

Kendall College and The Dining Room
900 N. North Branch Street
Chicago
www.kendall.edu

Locro

Ingredients:
1 1/2 lbs. pork shoulder (meat and fat) cut into 2-inch pieces
4 cups water
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 Tablespoon annatto seed
3 Tablespoons butter
1 cup finely minced onion
2 lbs. Yukon Gold potatoes, peeled and diced
1 Serrano chile, seeds removed, and minced
1 teaspoon ground cumin
1 cup whole milk
1 lb. queso fresco, crumbled
2 avocados, halved, pit removed, and thinly sliced

Directions:
In a pot, combine pork, water, salt, pepper, bay leaf, and annatto seed.  Bring to a boil, reduce to a simmer and cook until the pork is very tender (about 1 1/2 hours).  When it is done, remove the pork and dice.  Reserve the pork and the cooking liquid. In a large saucepan or stockpot, melt butter over moderate heat with annatto seed.  Cook for several minutes to extract the color and flavor. Add the onion and cook until very soft. Add potatoes and chile and continue to cook, stirring frequently for 5 minutes. Add the pork cooking liquid and cumin to the potatoes.  Add additional water to cover the potatoes completely. Bring to a boil, reduce heat to a simmer, and cook until the potatoes are soft (about 20 minutes). Using a potato masher, crush the potatoes such that some are still intact.  Add the reserved pork to the soup and cook until the pork is hot.  Taste for seasoning. To serve, place avocado in a bowl.  Pour soup into the bowl and sprinkle with queso fresco.

1 Comment

  • Patricia Smetters

    in your directions you say to add the annatto seed with the pork and water and bay leaf. Later in the recipe it says melt the butter with annatto seed to extract the flavor. How much annatto seed at this time or am I straining the pork bay leaf and annatto seed and using the same seed I just boiled with the pork? CONFUNSED!

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