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.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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

Directions

Step 1

Begin by preparing the meats. Cut the pork, beef, and chicken into large pieces. Rinse them under cold water and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Finely chop the garlic, onion, and green bell pepper. These will be used to flavor the stew.

Step 6

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.

Step 7

Add the prepared root vegetables, plantains, pumpkin, and corn pieces to the pot. Stir gently to ensure everything is submerged in the broth.

Step 8

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.

Step 9

Taste and adjust the seasoning, adding more salt or lime juice as needed.

Step 10

Before serving, garnish the stew with freshly chopped cilantro for added flavor and a pop of color.

Step 11

Serve the Ajiaco hot, with lime wedges on the side for an extra burst of citrus if desired.

Nutrition Facts

Serving size	6572.4 grams (6572.4g)

Amount per serving	% Daily Value*
Calories	6053

Total Fat 262.00g	336%
Saturated Fat 90.30g	451%
Polyunsaturated Fat 3.50g
Cholesterol 1065mg	355%
Sodium 6469mg	281%
Total Carbohydrate 633.90g	231%
Dietary Fiber 53.20g	190%
Total Sugars 159.10g
Protein 320.70g	641%

Vitamin D 32IU	159%
Calcium 773mg	59%
Iron 35mg	194%
Potassium 12903mg	275%

*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.

Source of Calories

Fat: 38.2%

Protein: 20.8%

Carbs: 41.1%