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21. Ajiaco Cubano Recipe 2

Ajiaco Cubano Recipe

5 from 1 vote
The Ajiaco Cubano Recipe is a traditional Cuban dish known for its delicious flavors and nutritious ingredients. It is a hearty and comforting soup that has been enjoyed by generations in Cuba.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: Cuban
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 tbsp Canola Oil or Chicken Fat
  • 1 lb Chicken Breast
  • 1 lb Pork
  • 8 oz Bacon
  • 6 cloves Garlic minced
  • 1 1/2 onion Medium white peeled and quartered
  • 1/2 lb potatoes peeled and cut into 1/2-inch cubes
  • 1/2 lb yam peeled and cut into 1/2-inch cubes
  • 1 lb cassava
  • 1 lb malanga
  • 1 cup tomato sauce
  • 1 chili pepper large
  • 2 lemons
  • 1 lb Pumpkin peeled and cut into 1/2-inch cubes
  • 1 Yellow Bell Pepper slice sliced
  • 1 Celery rib finely chopped
  • 1 Carrot finely chopped
  • 1 Corn Ear cut into quarters
  • 1 Plantain Ripe Plantain peeled and cut into chunks
  • 1/2 cup Cilantro leave and cilantro stems separated
  • 3 1/2 cups Chicken broth
  • 3/4 tbsp Kosher salt
  • 1/2 tsp Black Pepper
  • 1 1/2 Limes juiced
  • 1/2 cup Sour cream

Equipment

  • Large Pot
  • Cutting board
  • knife
  • wooden spoon
  • Ladle

Method
 

Prepping the Meat:
  1. a. In a large pot, heat 1 1/2 tablespoons of chicken fat or canola oil over medium heat.
  2. b. Add 1 pound of chicken breast and 1 pound of pork to the pot, searing them until browned on all sides.
  3. c. Once browned, remove the chicken and pork from the pot and set them aside.
Preparing the Flavor Base:
  1. a. In the same pot, add 8 ounces of bacon and cook until crispy.
  2. b. Add 6 minced garlic cloves and 1 1/2 medium white onions (quartered) to the bacon and cook until the onions are translucent.
Building the Soup Base:
  1. a. Return the seared chicken and pork to the pot with the bacon, garlic, and onions.
  2. b. Add 1/2 pound of Yukon Gold potatoes, 1 pound of regular potatoes, 1/2 pound of yam, 1 pound of cassava, and 1 pound of malanga. Stir to combine.
  3. c. Include 2 tender corn cobs, 1 cup of tomato sauce, 1 large chili pepper, and the juice of 2 lemons.
  4. d. Pour in 3 1/2 cups of chicken broth and add 1/2 teaspoon of black pepper and 3/4 tablespoon of kosher salt.
Simmering the Soup:
  1. a. Bring the pot to a boil, then reduce the heat to low and cover it with a lid.
  2. b. Let the Ajiaco simmer for about 1 hour, or until the potatoes and root vegetables are tender.
Adding Finishing Touches:
  1. a. Stir in 1 pound of peeled and cubed pumpkin, 1 sliced yellow bell pepper, 1 finely chopped celery rib, 1 finely chopped carrot, 1 quartered corn ear, and the chunks of 1 ripe plantain.
  2. b. Include the leaves and stems of 1/2 cup of cilantro and continue to simmer the soup for an additional 30 minutes until all the vegetables are cooked through.
Serving the Ajiaco Cubano:
  1. a. Ladle the soup into individual serving bowls.
  2. b. Garnish each bowl with a dollop of sour cream and a sprinkle of fresh cilantro leaves.
  3. c. Serve the Ajiaco hot and enjoy this hearty Cuban dish with your friends and family.

Notes

When cutting the vegetables, try to make them similar in size for even cooking.
Prepping all the ingredients in advance will make the cooking process smoother.
If you prefer a thicker soup, mash some of the potatoes while simmering.
For a more intense flavor, cook the Ajiaco Cubano a day ahead and reheat before serving.
Adjust the spiciness by adding more or fewer chili peppers, according to taste.