Ajiaco Stew

Name: Ajiaco Stew (Guiso de Ajiaco)
Yield: Serves 8 to 12
Cuisine: Cuban
Ingredients: 2 cups red wine; 1 tablespoon coarse salt; 2 cups cubed starchy, white-fleshed yam, or white-fleshed sweet potato (see Note); 2 mid-ripe plantains, peeled and sliced ½ inch thick; 1 cup red wine; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 teaspoon salt; 1 white onion, finely chopped; 1 teaspoon garlic powder; 1 cup cubed Caribbean pumpkin (see Note); ½ pound brisket or boneless short ribs; 1 teaspoon spicy or mild jerk rub; 2 pounds boneless pork shoulder; 1 large green bell pepper, chopped; 6 cloves garlic, peeled; 1 teaspoon ground cumin; 1 pound brisket or boneless short ribs; 1 tablespoon olive oil; 2 cloves garlic, minced; 16 small, ripe tomatoes, chopped; 2 small corn cobs, cut into 1-inch-wide pieces; 1 cup chopped tomatoes; 1 large white onion, chopped; 2 cups white wine; 1 cup cubed taro root; 2 cups cubed yuca; Lime slices, for garnish; 1 chicken breast, cut into cubes; 1 teaspoon sugar

Guiso de Ajiaco

Preparation info

Serves
8 to 12

Difficulty
Complex

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

Pork Steak

2 tablespoons olive oil
1 tablespoon coarse salt
1

Americas
Cuba
Stew
Gluten-free
Caribbean

Method

To make the pork steak, combine the olive oil, salt, and pepper to make a seasoning. Rub the seasoning all over the pork shoulder and let it sit overnight in the refrigerator. Place the pork in a Dutch oven or pressure cooker, and add the white wine and 1 cup water. Cook in the Dutch oven for 3 hours,