Ajiaco cubano is one of Cuba's most traditional soups, a hearty mix of meats, corn, and root vegetables in a rich broth. It's one of the more involved recipes on our site, but most of the time is hands-off simmering, and it makes enough to feed a crowd.
Recipe at a glance
- Main ingredients: Pork stew meat, flank steak, smoked ham shank, malanga, yuca, boniato, pumpkin, plantains, and corn
- Time: About 2½ hours
- Method: Simmered on the stovetop in one large pot
- Best for: Weekend cooking and feeding a crowd
- Servings: 8
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What's great about this recipe
- Deep flavor: The smoked ham shank and vegetables season the broth in the slow simmer.
- Mostly hands-off: After the first few minutes, the pot does most of the work.
- Even better the next day: The broth thickens and the flavors come together as it sits.
Budget check
- The full recipe is about $21.25 to $22.50
- Per serving (8 servings): about $2.75 to $2.85
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
- Meat - Pork stew meat, flank steak (or brisket if that's what you can find), and smoked ham shank or ham hocks. They're all affordable cuts that become tender with the long cooking time.
- Aromatics - Onion, carrot, and garlic make the base of the soup.
- Root vegetables and more - Malanga, yuca, boniato, pumpkin, and plantains, both green and semi-ripe (plátano pintón), give the soup its signature texture and earthy flavor. Corn on the cob adds a touch of sweetness.
- Seasoning - Salt, dried oregano, cumin, and black pepper keep it simple and let the meat and vegetables shine.
- Pantry - Olive oil for sautéing, canned diced tomatoes for color and a little acidity, and water (not pictured) for the broth.
📖 See the recipe card for quantities and full instructions.
How to make ajiaco cubano
- Heat the olive oil in a large, heavy-bottom pot (at least 8 quarts) over medium heat. Add the onion and carrot and cook for 3 minutes, stirring often.
- Add the garlic, 1 teaspoon of salt, oregano, cumin, and black pepper. Cook for 1 minute, stirring often.
- Add the ham shank, flank steak, pork stew meat, and the remaining 1 teaspoon of salt. Stir well and cook for 2-3 minutes to lightly brown the meat.
- Add the drained tomatoes and stir to combine.
- Pour in 12 cups of water and bring to a boil over high heat. Lower the heat to medium-low, cover, and simmer for 60 minutes, stirring occasionally. Meanwhile, prep the vegetables in two batches: green plantain, malanga, and yuca in one bowl, and corn, boniato (kept in cold water), pumpkin, and plátano pintón in another.
- After 1 hour, remove the ham shank and set it aside to cool. Once it's cool enough to handle, remove the fat and bones and chop the meat.
- Add the green plantain, malanga, and yuca to the pot. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally. Return the chopped ham to the pot.
- Add the corn, boniato, pumpkin, and plátano pintón. Bring to a boil again, then lower the heat to medium-low, cover, and cook for 30 more minutes, until all the vegetables are fork-tender. Taste and add salt if needed. As a reference, we added 1½ teaspoons to ours.
Recipe tips and notes
- About tasajo - Traditional Cuban ajiaco often includes tasajo, a dried beef that's rehydrated before cooking. We skip it because it can be hard to find and use smoked ham shank for that salty flavor instead.
- Use a big pot - You'll need a large, heavy-bottom pot of at least 8 quarts. With several pounds of meat and vegetables plus 12 cups of water, you don't want to run out of room.
- Prep in batches - Separate the vegetables into large bowls by when they go into the pot. Malanga, boniato, and yuca look a lot alike once peeled.
- Keep the boniato in water - Like potatoes, peeled boniato browns quickly. A bowl of cold water keeps it fresh until it goes in.Just drain it first.
What to serve with ajiaco
This soup is a meal on its own, but a few traditional sides go well with it.
- White rice: Spoon it into the bowl or serve it on the side.
- Crusty bread: Cuban bread is great for soaking up the broth.
- Mariquitas or tostones: Plantain chips or twice-fried plantains add something crunchy.
Storing and reheating
Refrigerator: Let the soup cool, then store it in airtight containers for 3 to 4 days.
Freezer: Freeze it in freezer-safe containers for up to 2 months, leaving 1 to 2 inches of space at the top to allow for expansion. Thaw overnight in the refrigerator.
Reheating: Warm it in a pot over medium to medium-low heat, stirring occasionally. Or microwave single portions, loosely covered, in 1 to 2 minute intervals, stirring between, until hot. It thickens as it sits, so add a tablespoon or two of water or broth if needed.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Reheat leftovers to 165°F.
FAQs
Our ajiaco cubano is made with pork stew meat, flank steak, and smoked ham shank, plus malanga, yuca, boniato, pumpkin, green and semi-ripe plantains, and corn on the cob. Onion, carrot, garlic, tomatoes, oregano, and cumin season the broth.
No. Colombian ajiaco is more of a chicken and potato soup, while Cuban ajiaco is made with various meats, plus an array of root and other vegetables.
More Cuban soups to try
If you enjoyed this ajiaco cubano, try one of our other Cuban soups and stews. Our Cuban chicken soup is another from-scratch favorite, and guiso de maíz (Cuban corn stew), potaje de lentejas (lentil stew), and sopa de chícharos (split pea soup) are simpler weeknight options. For even more, browse our Cuban soups and stews collection.
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📖 Recipe
Ajiaco
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Onion small dice
- 1 Carrot diced
- 3-4 Garlic Cloves minced or grated
- 2 teaspoons Salt divided
- 1 teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 pound Smoked Ham Hocks or Ham Shank sliced into pieces if available
- ½ pound Flank Steak cut into bite-sized cubes
- ½ pound Pork Stew Meat cut into bite-sized cubes
- 1 (14.5 ounce) Can Diced Tomatoes drained
- 12 cups Water
- 1 Platano Verde green plantain, peeled and cut into ½-inch rounds
- 1 Malanga peeled and cut into 1-inch pieces
- 1 Yuca about 8 to 12 ounces, peeled and cut into 1-inch pieces
- 1½ Corn Cobs cut into 8-12 thin rounds
- 1 medium Boniato about 8 ounces, peeled and cut into 1-inch pieces, keep in cold water after cutting to prevent browning
- 1 pound Pumpkin peeled and cut into 1-inch pieces
- 1 Platano Pinton semi-ripe plantain, peeled and cut into ½-inch rounds
Instructions
- Heat the olive oil in a large, heavy-bottom pot (at least 8 quarts) over medium heat.
- Add the onions and carrots. Cook for 3 minutes, stirring frequently.
- Add the garlic, 1 teaspoon salt, oregano, cumin, and black pepper. Cook for 1 minute, stirring often.
- Add the ham shank, flank steak, pork stew meat, and the remaining 1 teaspoon of salt. Stir well.
- Cook for 2-3 minutes to lightly brown the meat, stirring frequently.
- Add the drained tomatoes and stir to combine.
- Pour in 12 cups of water. Raise the heat to high and bring to a boil.
- Once boiling, lower the heat to medium-low, cover the pot, and simmer for 60 minutes. Stir occasionally.
- While the soup simmers, prep the vegetables in two batches:
- Batch One: Peel and cut the green plantain, malanga, and yuca. Place them together in a bowl.
- Batch Two: Prep the corn, boniato, pumpkin, and platano pinton (semi-ripe plantain). Keep the boniato in cold water to prevent browning.
- After 1 hour, remove the ham shank from the pot. Set it aside to cool.
- Add the green plantain, malanga, and yuca to the soup. Raise the heat to high and bring to a boil.
- Lower the heat to medium-low, cover the pot, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, once the ham shank is cool enough to handle, remove the fat and bones, chop the meat, and return it to the pot.
- Add the corn, boniato, pumpkin, and platano pinton. Raise the heat to high and bring to a boil again.
- Lower the heat to medium-low, cover, and cook for 30 more minutes, or until all the vegetables are fork-tender.
- Taste the ajiaco and add salt if needed. As a reference, we added 1½ teaspoons to ours.
- Enjoy it on its own, or serve with a side of crusty bread for dipping or a side of white rice.
Notes
- Use a large pot, at least 8 quarts. This recipe makes a big batch with several pounds of meat and vegetables plus 12 cups of water.
- Separate the vegetables into different bowls based on the order they'll be added to the soup. This helps with organization, especially since malanga, boniato, and yuca can look very similar once peeled.
- Keep the boniato in a bowl of water after peeling, like you would with potatoes, to help prevent browning.
- Traditional ajiaco often includes tasajo (dried beef). We use smoked ham shank instead.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Marta Long
My mother's family was from the country in Cuba where the vegetables for ajiaco grew in their garden, so this was a very hearty and popular meal, but not one I ever sampled. In a moment of nostalgia I decided to find a recipe a make this dish and I must say that it was absolutely delicious!!! Truly authentic I couldn't get enough, I will make it again and again. Thank you.
Elizabeth Rodriguez
Hi Marta, That's a lovely story. I am so happy to hear you enjoyed it! Thank you for stopping by and sharing.
Michelle
Third time making this recipe and i have to say it’s the best one yet ! Take times for preparation but oh so worth it. Now me and my family eat ajiaco for the next few days.
silvia alvarez
Great recipe. I too am Cuban and have tried several ajiaco recipes but this was simple and delicious. I substituted the meats for chicken but will try with meats the next time. definitely will make again! thanks for sharing. silvia
Janet Perez
For calorie counting purposes, how much is considered a serving?? 1 cup of liquid including all the added ingredients??
Elizabeth
Hi Janet,
It is eight servings, divide the soup into eight. The amount of liquid it will yield can vary depending on how much cooks away, thickens, etc. Thanks for stopping by.
Raul
My family and I come from Cuba. Although we have been here in the U.S. since 1962, our culinary traditions have not been forgotten. This recipe is nearly identical to our family's. The only difference is that we don't add ham hock. Instead we add bone-in chicken thighs while making the broth, as well as corn meal dumplings towards the end of the cooking time. I personally tweak the ajiaco when I make it by adding 2-3 strands of saffron. It gives it a distinct and wonderful flavor.
Elizabeth
Hi Raul,
Thank you for stopping by. Those corn meal dumplings sound delicious!
Lillian
My parents came from Cuba in 1959. I always remember having Ajiaco as A child. I don’t recall ever having it with corn meal dumplings.
Elizabeth
Hello Lillian,
There are no corn meal dumplings in this soup. Thanks for stopping by.
Rhonda Kearns
I was blown away by this stew! My husband's family is Puerto Rican & I've learned to make sancocho but wanted to try something different this year so I made this recipe instead. Omg, it does not compare! This has got to be one of my favorite stews - up there with beef carbonade. I will be making this for years to come.
Veronica B.
Hi! I’ve been having a hard time finding malanga and yuca but I did find it frozen. Would the frozen kind still work the same? Also, can I use sweet potato instead of boniato? Thanks!
Elizabeth
Hi Veronica,
Yes, frozen yuca and malanga will work. I’ve never used the sweet potato in this soup but the taste is similar so it should be fine. Sweet potato cooks pretty quickly and will break apart a bit so add it towards the end. Thanks for dropping by, good luck!