Ajiaco is a hearty soup that’s popular in Cuban cuisine. This soup includes pork and beef and a showcase of tropical vegetables.
Keyword cuban food, soup
Prep Time 20minutes
Cook Time 2hours
Total Time 2hours20minutes
1tablespoonExtra Virgin Olive Oil
1Medium Onionsmall dice
3-4Garlic Clovesminced or grated
1poundSmoked Ham Shank or Ham Hockssliced into pieces if available
½poundFlank Steakcut into small cubes
½poundPork Stew Meatcut into small cubes
114.5 ounce can Diced Tomatoes, drained
1Platano VerdePlantain, peeled and cut into ½ inch rounds
1Malangapeeled and cut into 1 inch pieces
1Yucasmall to medium size, peeled and cut into 1 inch pieces
1½Corn Cobscut into 8 -12 rounds
1Boniatopeeled and cut into 1 inch pieces
1poundPumpkinpeeled and cut into 1 inch pieces
1Platano PintonSemi-Ripe Plantain, peeled and cut into ½ inch rounds
Heat the olive oil in a large, heavy bottom pot over medium heat.
Add the onions and carrots to the pot. Gently cook the onions and carrots for 3 minutes, stirring frequently.
Add the garlic, 1 teaspoon salt, oregano, cumin and black pepper to the pot. Cook for 1 minute, stirring frequently.
Add the ham shank, flank steak, pork stew meat and 1 teaspoon of salt, stir well.
Cook the meat, stirring frequently for 2-3 minutes to brown the meat a little bit.
Add the tomatoes to the pot and stir well.
Add 12 cups of water.
Raise the heat to high and bring the liquid to a boil. Lower the heat to medium-low and cover the pot.
Cook the soup for 60 minutes, stirring occasionally.
While the soup gets started, prep the vegetables
Peel and cut the green plantain, malanga and yuca first and place those together in one bowl.
Prep the corn, boniato, pumpkin and the platano pinton (semi-ripe plantain), they will go in the second batch.
After the meat has cooked for 1 hour, remove the ham shanks from the pot and set them on a cutting board or pan. Allow the ham shanks to cool.
Add the green plantains, malanga and yuca to the pot. Raise the heat to high, bring the liquid to a boil.
Lower the heat to medium-low and cover the pot. Cook the soup for 30 minutes, stirring occasionally.
When the ham shanks are cool enough to handle, remove the fat and the bone and discard. Chop the meat and add it back to the pot.
Add the corn, boniato, pumpkin and platano pinton (semi-ripe plaintain) to the pot. Again, raise the heat to high, bring the liquid to a boil.
Lower the heat to medium-low, cover the pot and cook the soup for 30 more minutes. Or, until all of the vegetables are fork tender.
Taste the ajiaco and add salt to taste.
The vegetables are going into the soup at different times so keep that in mind while you’re doing the prep.They’re going into the pot in this order First batch: green plantain, malanga and yuca Second batch: corn, boniato, pumpkin and the semi-ripe plantain.Peel and cut the green plantain, malanga and yuca first and place those together in one bowl. Keep in mind that some of these root vegetables look really similar when they’re peeled because they’re white on the inside.Then, prep the corn, boniato, pumpkin and the platano pinto (semi-ripe plantain), they will go in as the second batch. Separate the vegetables in different bowls and group them. Keep the boniato in a bowl of water, like a potato, because it slows the browning process.