📝 About This Recipe
Ajiaco is the soulful heart of Cuban gastronomy, a thick and hearty 'vianda' stew that represents the melting pot of the island's culture. This rustic masterpiece combines tender pork and beef with a symphony of tropical root vegetables like yuca, malanga, and calabaza, all simmered in a fragrant sofrito. It is a celebratory dish, traditionally served at family gatherings, offering a rich, earthy sweetness balanced by a bright squeeze of lime.
🥗 Ingredients
The Meats
- 1 pound Flank steak or beef chuck (cut into 1.5-inch cubes)
- 1 pound Pork shoulder (Boston Butt) (cut into 1.5-inch cubes)
- 1/2 pound Smoked ham hock or salt pork (for depth of flavor)
- 1 pound Chicken thighs (bone-in, skin removed)
The Sofrito & Base
- 3 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 6 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 10 cups Beef or chicken stock (low sodium)
The Viandas (Root Vegetables)
- 1 pound Yuca (Cassava) (peeled, woody core removed, cut into chunks)
- 1 pound Malanga (Taro root) (peeled and cubed)
- 1 pound Calabaza (West Indian Pumpkin) (peeled and cubed)
- 2 medium Sweet potatoes (Boniato) (peeled and cubed)
- 2 pieces Plantains (1 green (firm) and 1 ripe (yellow/black), sliced into rounds)
- 2 ears Corn on the cob (husked and cut into 2-inch rounds)
Seasonings
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 2 tablespoons Lime juice (freshly squeezed)
- to taste Salt and black pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot or Dutch oven (at least 8-quart capacity), heat the olive oil over medium-high heat.
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2
Working in batches, brown the beef, pork, and chicken until a golden-brown crust forms on all sides. Remove the meat and set aside, leaving the rendered fat in the pot.
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3
Lower the heat to medium. Add the onions and bell peppers to the pot. Sauté for 5-7 minutes until the onions are translucent and soft.
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4
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly to prevent the garlic from burning, until the paste turns a deep brick red.
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5
Return all the browned meats and the ham hock to the pot. Add the oregano, cumin, salt, and pepper.
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6
Pour in the stock, ensuring all meat is submerged. Bring the liquid to a rolling boil, then reduce the heat to low. Cover and simmer gently for 45 minutes.
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7
Add the yuca, malanga, and the green plantain rounds to the pot. These take the longest to cook and will help thicken the broth as they release their starches.
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8
Continue to simmer, covered, for another 20 minutes.
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9
Add the calabaza (pumpkin), boniato (sweet potato), and the corn rounds. If the liquid has reduced too much, add a cup of warm water.
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10
Finally, add the ripe (sweet) plantain slices. Simmer for an additional 20-25 minutes uncovered, or until all the root vegetables are fork-tender and the broth has thickened into a rich stew consistency.
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11
Remove the ham hock and the chicken bones if they have separated from the meat. Taste the broth and adjust salt or pepper if necessary.
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12
Stir in the fresh lime juice just before serving to brighten the heavy flavors. Ladle into large bowls, ensuring every guest gets a piece of each 'vianda' and meat.
💡 Chef's Tips
Always peel the yuca deeply to remove both the waxy skin and the pinkish inner layer. If you can't find malanga, increase the amount of yuca or use russet potatoes as a backup. The secret to a great Ajiaco is the 'starchy' thickness; if it's too thin, mash a few pieces of the cooked malanga against the side of the pot. Add the ripe plantains last to ensure they don't dissolve completely, providing a necessary sweet contrast. Let the stew rest for 15 minutes before serving; the flavors deepen significantly as it cools slightly.
🍽️ Serving Suggestions
Serve with a side of white fluffy rice to soak up the rich broth. Pair with slices of fresh avocado and a drizzle of extra virgin olive oil. A side of crusty Cuban bread is perfect for dipping. Serve with a cold glass of Materva (yerba mate soda) or a crisp Lager beer. For dessert, follow with a simple guava paste and cream cheese pairing.