Ajiaco cubano is a broth of several meats with food .meat of respollollo, porco, ham bone or smoked ribs. they are cooked and then the food is added, I promise those that take longer to cook such as cassava,malanga potatoes, bonoato and last the pumpkin and banana preferably pinton. a sofrito of garlic, cebollay to pepper pepper is added to add to tomato sauce. it is cooked over half a vajo to give time to the food is spoken very well and allowed to be prepared at ease Species are also added to taste.comino oregano, laurel,ssson goya with achiote to give it a cute color,Pimentón, to pepper to taste.
🥣 Cuban Ajiaco (Cuban Country-Style Stew)
A classic, hearty Cuban stew combining various meats and a wide variety of tropical root vegetables.
This recipe yields 8–10 servings.
📋 Ingredients
Part 1: The Meats and Broth Base
1 lb (450g) beef (flank steak or beef chuck), cut into 1-inch cubes
1 lb (450g) boneless pork shoulder, cut into 1-inch cubes
1 smoked ham hock or 1 cup smoked ham, chopped (optional, for flavor)
1 small chicken breast (or 2 chicken drumsticks), optional
8–10 cups water (or a mix of water and chicken broth)
2 bay leaves
1 teaspoon salt
Part 2: The Viandas (Root Vegetables) and Produce
2 ears fresh corn, husked and cut into 2-inch pieces
1 lb (450g) malanga (taro root), peeled and cubed
1 lb (450g) yuca (cassava), peeled and cubed
1 lb (450g) boniato (Cuban sweet potato or white sweet potato), peeled and cubed
1/2 lb (225g) fresh pumpkin or calabaza (butternut squash can be substituted), peeled and cubed
1 green (unripe) plantain, peeled and cut into 1-inch chunks
1 ripe (yellow) plantain, peeled and cut into 1-inch chunks
4 fresh limes, cut into wedges (for soaking and serving)
Part 3: The Sofrito
2 Tablespoons olive oil or pork fat (lard)
1 large white onion, finely diced
1 large green bell pepper, finely diced
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8 oz) can tomato sauce or crushed tomatoes
Salt and freshly ground black pepper to taste
👩🍳 Instructions
Part 1: Cooking the Meats
Start the Broth: In a very large (8-quart minimum) pot or Dutch oven, combine the cubed beef and pork (and chicken/ham hock, if using) with the water/broth, bay leaves, and 1 teaspoon of salt.
Initial Simmer: Bring to a boil over high heat, then reduce the heat to low. Skim any foam that rises to the surface. Cover and simmer for 1 to 1.5 hours, or until the meats are nearly tender.
Part 2: Preparing the Sofrito
Sauté: While the meat simmers, prepare the sofrito. In a separate skillet, heat the olive oil/lard over medium heat. Add the diced onion and green bell pepper. Sauté for 5–7 minutes until softened.
Add Aromatics: Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
Add Tomato: Stir in the tomato sauce. Cook for 5 minutes. Set the sofrito aside.
Part 3: Adding the Viandas and Finishing the Stew
Prepare Plantains: Place the chunks of green (unripe) plantain in a bowl of water with a splash of lime juice to prevent browning.
Add Hard Viandas: Add the corn, malanga, yuca, boniato, and the green plantain (drained) to the main pot with the meats and broth. Stir in the prepared sofrito.
Simmer Viandas: Bring the stew back to a simmer. Cover and cook for 45–60 minutes, or until the yuca and malanga are almost tender.
Add Soft Viandas: Add the pumpkin/calabaza and the chunks of ripe (yellow) plantain. Cook, covered, for another 20–30 minutes, or until all the vegetables are fork-tender.
Adjust Consistency: If the stew is too thin, carefully remove a few chunks of yuca or pumpkin, mash them with a fork, and return the mash to the pot. This will naturally thicken the stew.
Final Seasoning: Taste the broth and adjust the salt and pepper as needed.
🍽 Serving Suggestions
Serve hot in large bowls.
Always pass around a plate of fresh lime wedges (limón) so guests can squeeze the juice into their ajiaco for a bright finish.
Traditionally eaten alone, but some like to serve it with a piece of crusty Cuban bread.
¡Este es el plato perfecto para mostrar la riqueza de la cocina cubana!
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