Ajiaco Cubano
Dive into the heart of Cuban cuisine with Ajiaco Cubano, a hearty and flavorful stew that embodies the island's rich culinary traditions. This one-pot wonder is a celebration of bold ingredients, featuring tender cuts of pork, beef, and chicken simmered to perfection alongside an array of root vegetables like malanga, yuca, and sweet potatoes. Green and ripe plantains add a unique contrast of flavors, while corn on the cob and pumpkin bring sweetness and texture to the dish. The vibrant blend of garlic, onion, and bell pepper infuses the broth with aromatic depth, and a final touch of fresh cilantro and lime juice brightens every spoonful. Perfect for family gatherings or cozy nights in, this slow-cooked Cuban classic is as comforting as it is nourishing. Serve it piping hot with lime wedges for an extra citrusy kick. With its layers of flavors and traditional ingredients, Ajiaco Cubano is a soulful masterpiece that's sure to impress.
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Recipe Information
Ingredients
- 1 lb Pork shoulder or pork ribs
- 1 lb Beef (short ribs or stew meat)
- 1 lb Chicken (bone-in thighs or drumsticks)
- 10 cups Water
- 2 tsp Salt
- 4 cloves Garlic cloves
- 1 large Onion
- 1 large Green bell pepper
- 2 ears Corn on the cob
- 2 medium Malanga (taro root)
- 2 medium Yuca (cassava)
- 2 medium Sweet potato
- 2 medium Green plantain
- 1 medium Ripe plantain
- 1 lb Pumpkin or squash
- 2 tbsp Lime juice
- 0.5 cup Cilantro
Instructions
Begin by preparing the meats. Cut the pork, beef, and chicken into large pieces. Rinse them under cold water and set aside.
In a large stockpot, add the 10 cups of water and salt. Place the pork, beef, and chicken into the pot and bring to a boil.
As the meat simmers, skim off any foam or impurities that rise to the surface. Let it simmer for about 45 minutes to 1 hour, or until the meats begin to tenderize.
While the meat is cooking, prepare the vegetables. Peel and dice the malanga, yuca, sweet potato, green plantains, and ripe plantain into large chunks. Cut the squash or pumpkin into similar-sized pieces. Shuck the corn and cut each ear into 3-4 pieces.
Finely chop the garlic, onion, and green bell pepper. These will be used to flavor the stew.
After the meat has cooked for an hour, add the chopped garlic, onion, and green bell pepper to the pot. Stir well and let cook for 5 minutes.
Add the prepared root vegetables, plantains, pumpkin, and corn pieces to the pot. Stir gently to ensure everything is submerged in the broth.
Reduce the heat to medium and allow the stew to simmer for another 45-60 minutes, or until the vegetables are tender and the broth has thickened slightly.
Taste and adjust the seasoning, adding more salt or lime juice as needed.
Before serving, garnish the stew with freshly chopped cilantro for added flavor and a pop of color.
Serve the Ajiaco hot, with lime wedges on the side for an extra burst of citrus if desired.
Nutrition Facts
Calories |
6578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 5391 mg | 234% | |
| Total Carbohydrate | 785.8 g | 286% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 180.0 g | ||
| Protein | 326.7 g | 653% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 996 mg | 77% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 15060 mg | 320% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
