Name: Guisquil Recipes: Andean Guisquil Stew with Potatoes &amp; Toasted Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Peruvian
Ingredients: 2 tablespoons neutral oil (vegetable or sunflower); 1 large yellow onion, thinly sliced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 large guisquil (or 2 small chayotes), peeled, cored, and diced (about 3 cups); 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 3 cups); 4 cups vegetable broth, low-sodium; 1 medium tomato, finely chopped; 1 bay leaf; Salt and freshly ground black pepper, to taste; 1 cup toasted cancha (toasted large-kernel corn) or substitute toasted corn nuts; 2 tablespoons chopped fresh cilantro; 1 tablespoon fresh lime juice; Optional: 1 small fresh chili (aji amarillo or jalapeño), seeded and thinly sliced

About This Recipe

A comforting, rustic stew highlighting guisquil (Andean chayote) simmered with potatoes, caramelized onions, and toasted cancha for crunch. Brightened with cilantro and lime, this recipe is simple, flavorful, and great for weeknights.

Nutrition Facts

320 Calories 16% daily value

8.00g Protein 16% daily value

55.00g Carbs 18% daily value

8.00g Fat 12% daily value

9.00g Fiber 36% daily value

Instructions

1
Step 1: Heat the oil in a large pot over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is deeply golden and softened, about 8–10 minutes.
2
Step 2: Add the minced garlic, ground cumin, smoked paprika, and optional sliced chili. Cook 1 minute until fragrant.
3
Step 3: Stir in the chopped tomato and cook 2–3 minutes until it breaks down slightly. Add the diced guisquil and potato cubes and toss to coat with the aromatics.
4
Step 4: Pour in the vegetable broth and add the bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 18–22 minutes, or until potatoes and guisquil are tender when pierced with a fork.
5
Step 5: Remove the bay leaf. Use a potato masher or the back of a spoon to lightly mash about one cup of the stew to thicken the broth, leaving plenty of chunks for texture.
6
Step 6: Season with salt and pepper to taste. Stir in the fresh lime juice and chopped cilantro just before serving.
7
Step 7: Ladle the stew into bowls and sprinkle each serving with toasted cancha for crunch. Serve hot with extra lime wedges on the side.

💡 tips

For deeper flavor, caramelize the onions slowly over medium-low heat. Toast cancha or corn nuts briefly in a dry skillet until fragrant and crisp. If you prefer a creamier stew, stir in 1/4 cup plain yogurt or a splash of coconut milk at the end.

🔄 substitutions

No cancha? Use toasted corn nuts, roasted pepitas, or crunchy croutons. Replace Yukon Gold potatoes with sweet potatoes for a sweeter profile. If guisquil (chayote) is unavailable, use zucchini or kabocha squash as alternatives.

📦 storage

Cool the stew to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.