Jopara Morotĩ is the white, meatless variation of Paraguayan jopará, made with locro corn, beans, squash, vegetables, and queso Paraguay simmered until thick.
Jump to
Some versions finish with milk or whey (leche o suero), creating a lighter, creamier broth. It's traditionally enjoyed during Lent or on October 1st.
This Jopara Morotĩ recipe is made with simple vegetables, tender hominy, and cheese for a satisfying meatless version that still delivers deep flavor.
If you enjoyed my classic Jopara recipe, this white version offers a lighter twist while keeping the same comforting base.
It pairs especially well with boiled yuca or homemade Paraguayan tortillas for a complete meal.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Cooking oil: Used to sauté and build the base flavor. I prefer using extra virgin olive oil, but any neutral oil can be used.
- Locro corn (white hominy): Forms the hearty base and thickens naturally as it cooks.
- Small red beans or black-eyed peas: Add protein and body to the stew. I find that black-eyed peas taste very similar to the red beans from Paraguay, making them an excellent substitute.
- Squash: Softens and gives natural creaminess.
- Onion, carrot, bell pepper, tomato, garlic: Build the savory base.
- Bay leaf: Adds subtle depth while simmering.
- Milk (optional): Lightens and slightly softens the broth.
- Cheese: Traditionally made with queso Paraguay; adds richness and mild saltiness at the end. Since it's hard to find outside Paraguay, I like using queso panela, but queso fresco or queso blanco also works well.
- Cilantro and green onions: Fresh finish that balances the stew.
- Vegetable bouillon cube: I use Knorr vegetable bouillon to enhance the flavor, but you can simply season with salt if preferred.
How to Make Jopara Morotĩ
Note: Full instructions are provided in the recipe card below.
- Soak the locro corn and the beans separately overnight in the refrigerator if the weather is too hot. Drain and rinse well before cooking.
- In a large Dutch oven pot, heat the oil over medium heat. Add the onions, carrots, bell pepper, and tomato, and cook until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the water, drained locro corn, beans, bay leaf, and black pepper to the pot. Crumble the bouillon cube into the hot liquid and stir until dissolved.
- Reduce the heat to medium-low and simmer partially covered, with the lid slightly ajar, for about 60 minutes, stirring occasionally, until the beans and locro are tender.
- Add the squash and continue cooking until everything is tender and the soup is slightly thickened.
- If using, stir in the milk. Add the crumbled cheese, cilantro, and green onions. Taste and adjust the seasoning if needed. Serve very hot with boiled yuca or Paraguayan tortillas.
Hint: If you want a thicker stew, lightly mash some of the squash and beans against the side of the pot before adding the cheese. This naturally thickens the broth.
Storage, Make Ahead, & Freezing
Storage: Store leftovers Jopara Morotĩ in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Make Ahead: You can soak the beans and locro up to 24 hours in advance. The fully cooked stew also tastes better the next day as flavors deepen.
Freezing: Not recommended. This stew is best enjoyed fresh.
Camila's Tips & Variations
- Beans still firm after 60 minutes: Simmer longer; older beans require extra cooking time.
- Stew too thick: Add hot water a little at a time to loosen the texture.
- Flavor tastes flat: Add a pinch more salt or a small splash of milk to balance.
- Want extra depth: Add a small spoonful of tomato paste when sautéing vegetables.
- Prefer creamier texture: Use more squash and mash slightly before serving.
Frequently Asked Questions
Is it necessary to soak the locro and beans overnight?
Yes. Soaking reduces cooking time and helps them cook evenly. Skipping this step can result in uneven texture.
Why is my jopara still hard after simmering?
The beans may be old or the water may contain too much salt early on. Continue simmering gently until fully tender.
Can I make this without milk?
Yes. Milk is optional and only softens the flavor slightly. The stew thickens naturally from the locro and squash.
What traditional sides pair well with this dish?
Boiled yuca and Paraguayan tortillas are the most common pairings, as they balance the thick soup.
Pair with
You may also like
Recipe
Jopara Morotĩ
Equipment
- Colander (for draining beans and locro)
Ingredients
- 3 tablespoons extra virgin olive oil or any neutral-flavored oil
- 1 tomato , chopped
- 1 large onion , finely chopped
- 1 bell pepper , finely chopped
- 1 large carrot , peeled and chopped medium
- 1 large garlic clove , minced
- 1 bay leaf
- 1 bunch green onions , chopped
- 1 bunch cilantro or parsley, chopped
- 350 g acorn squash , peeled and cubed
- 250 g dried white hominy (locro corn) , soaked overnight
- 150 g panela cheese , crumbled
- 250 g small red beans or black-eyed peas , soaked overnight
- 2 liters water , or as needed
- 2 cubes Vegetable Bouillon, such as Knorr , adjust to taste
- kosher salt , as needed
- ½ teaspoon black pepper , adjust to taste
- 60 ml milk, warm , optional
Instructions
- Soak the locro corn and the beans separately overnight in the refrigerator if the weather is too hot. Drain and rinse well before cooking.
- In a large Dutch oven pot, heat the oil over medium heat. Add the onions, carrots, bell pepper, and tomato, and cook until softened, about 8 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the water, drained locro corn, beans, bay leaf, and black pepper to the pot. Crumble the bouillon cube into the hot liquid and stir until dissolved.
- Reduce the heat to medium-low and simmer partially covered, with the lid slightly ajar, for about 60 minutes, stirring occasionally, until the beans and locro are tender.
- Add the squash and continue cooking until everything is tender and the soup is slightly thickened.
- If using, stir in the milk. Add the crumbled cheese, cilantro, and green onions. Taste and adjust the seasoning with salt if needed, if needed.
- Serve very hot with boiled yuca or Paraguayan tortillas.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
