Ajiaco Cubano

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • THE DAY BEFORE:
  • Cut the beef jerky in large pieces and soak in water to cover.
  • Soak overnight.
  • SOUP:
  • Now drain jerky and place in a very large and deep stockpot.
  • Add the 5 quarts of water and the cut up hen or chicken.
  • Boil for one hour.
  • Add the flank steak and pork pieces.
  • Add the spare ribs.
  • Boil for one more hour.
  • Remove fat and froth that will rise to top.
  • While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables).
  • PREPARE SOFRITO:
  • Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes.
  • Then add seasonings and simmer about 5 minutes longer.
  • Discard the bay leaves.
  • PREPARE THE VEGETABLES:
  • When meats are tender, add the viandas, except ripe plantains and pumpkin.
  • Cook about one hour more.
  • 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.
  • This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl.
  • Buen Provecho!
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