Ajiaco Moderno

Name: Ajiaco Moderno (Modern Meat and Vegetable Stew)
Yield: Serves 6 to 8 generously
Cuisine: Cuba
Ingredients: Salsa Picante de Don Justo (Don Justo’s Hot Sauce) to taste (optional); ¼ cup fresh lime juice; 1 cup calabaza or butternut squash; 2 tablespoons olive oil; 4 cups Caldo de Res (Beef Broth); 1 green plantain; 1 rounded tablespoon minced garlic; 2 teaspoons ground cumin; 3 to 4 tablespoons minced fresh cilantro; 1 (14.5-ounce) can diced tomatoes in rich juice or puree; 1 cup each of ñame (African yam), yellow malanga (yellow taro root), boniato (white sweet potato), and yuca; 4 cups chicken broth; 3 to 4 ears fresh sweet corn; 1 pound pork loin or shoulder; ½ pound dry-cured smoked Spanish chorizo, or ½ pound fresh Mexican-style chorizo; ¼ cup olive oil; 2 cups chopped onion; 6 chicken thighs, bone in; 2 cups chopped green bell pepper; 1 ripe plantain; Salt to taste; 2 bay leaves

Modern Meat and Vegetable Stew

Preparation info

Serves
6 to 8
generously

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

There are almost as many variations on ajiaco as there are Cuban cooks. The traditional base of this hearty soup or stew is root vegetables, cooked with whatever meat is available. This version includes pork and chicken, the two meats that are most available in modern Cuba. Serve the ajiaco with warm, crusty Pan Cubano (Cuban Bread).

Ingredients

Americas
Cuba
Havana
Stew
Caribbean
Soup

Ingredients

Method