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Return to browsing category: Fall/Winter

Ajiaco cubano by marta gonzalez serves: 5	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Hearty Cuban soup featuring beef, pork, and plenty of color!

Ingredients:

quarts water

1/2

lb beef jerky (tasajo)

lbs flank steak, cubed

lbs pork, cubed

lbs pork spare ribs, separated (optional)

2lb hen, cut up

ears corn, cut in fourths

lbs malanga (a yellow taro)peeled, cut in chunks

green plantains (soaked in lime juice)peeled, cut in chunks

lbs yuca (frozen or fresh)peeled, cut in chunks

lbs Cuban boniato (sweet potato, not yam)peeled, cut in chunks

lbs pumpkin, peeled, cut in chunks

lb ñame (a white taro) peeled, cut in chunks

lb guagui (a greyish taro) peeled, cut in chunks

ripe plantains, peeled, cut in chunks

limes for soaking green plantains

Directions:

Salt and freshly ground pepper to taste
The day before:
Cut the beef jerky in large pieces and soak in water to cover. Soak overnight. Next day, drain and place in a very large and deep stockpot. Add the 5 quarts of water and the cut up hen. Boil for one hour. Add the flank steak and pork pieces. Add the spare ribs. Boil for one more hours. Remove fat and froth that will rise to top.

While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables). When meats are tender, add the viandas, except ripe plantains and pumpkin. Cook about one more hour.

Add the sofrito and cook another 20-30 minutes. Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender. Taste for seasoning and adjust if necessary.

If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot. Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.

You can place lime slices in little dishes along the table. The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.

Categories:

Crock Pot Cooking
Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Fat
Peanut/Nut Free
Soups
Uses up Left-overs
Wheat Gluten Free