Cuban
Ajiaco cubano
A hearty Cuban vianda stew with tasajo, pork, chicken, corn, plantain, yuca, malanga, boniato, and calabaza simmered until the broth turns thick and savory. A sofrito and a splash of sour orange give it the deep, familiar flavor of a countryside pot.
Ingredients
- Tasajo, rinsed and soaked overnight, water changed once3 oz
- Pork shoulder, cut into 1-inch pieces4 oz
- Bone-in chicken thigh1 small
- Water5 cups
- Yuca, peeled and cut into chunks4 oz
- Malanga, peeled and cut into chunks4 oz
- Boniato or Cuban sweet potato, peeled and cut into chunks4 oz
- Calabaza or kabocha squash, peeled and cut into chunks5 oz
- Green plantain, peeled and cut into thick slices1/2
- Ripe plantain, peeled and cut into thick slices1/2
- Corn on the cob, cut into 2 pieces1 small ear
- Pork lard or neutral oil1 tbsp
- Yellow onion, finely chopped1/2 small
- Green bell pepper, finely chopped1/4 cup
- Ají cachucha or small sweet pepper, chopped1
- Garlic cloves, mashed3
- Tomato sauce2 tbsp
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Bay leaf1
- Sour orange juice, or 1 tbsp lime juice mixed with 1 tbsp orange juice2 tbsp
- Saltto taste
- Black pepperto taste
Method
- Drain the soaked tasajo, place it in a pot with fresh water to cover, simmer for 10 minutes, then drain again to remove excess salt.
- Return the tasajo to the pot with the pork shoulder, chicken thigh, bay leaf, and 5 cups water.
- Bring to a boil, skim the foam, then lower the heat and simmer gently for 45 minutes, until the meats begin to soften.
- Remove the chicken thigh, pull the meat from the bone when cool enough to handle, and return the shredded meat to the pot; discard the bone.
- Add the corn, yuca, malanga, boniato, and green plantain to the pot and simmer for 25 minutes.
- Meanwhile, heat the lard in a small skillet over medium heat and cook the onion, green bell pepper, and ají cachucha until soft, about 5 minutes.
- Add the garlic, tomato sauce, cumin, oregano, and black pepper to the skillet and cook for 2 minutes, stirring to form a fragrant sofrito.
- Stir the sofrito into the stew, then add the calabaza and ripe plantain.
- Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the viandas are tender and some have begun to break down and thicken the broth.
- Stir in the sour orange juice, taste, and adjust salt only after the tasajo has seasoned the broth.
- Let the ajiaco rest off the heat for 10 minutes before serving in deep bowls with pieces of meat, corn, and root vegetables in each portion.
Common questions
Can I substitute tasajo if I can’t find it?
Yes. Use well-salted beef, beef shank, brisket, or even salted pork, but rinse and pre-simmer to reduce salt. Taste the broth near the end, since tasajo contributes a distinctive savory, cured flavor that’s hard to fully duplicate.
When do I add the rest of the vegetables and fruit, and how do I keep them from overcooking?
Add the starchy vegetables and green plantain after the meats have simmered about 45 minutes. Simmer gently until just tender, usually 20–30 minutes. Add ripe plantain later if you want it to stay more intact and slightly sweet.
What are the most common mistakes when making ajiaco cubano?
The biggest mistakes are not desalting the tasajo enough, boiling too hard, and overcooking the root vegetables until they fall apart. Also avoid adding the sofrito too early; it should go in after the stew has developed flavor.
How should I store leftovers, and does it reheat well?
Store cooled ajiaco in airtight containers in the refrigerator for up to 4 days. It reheats very well, and the flavor often improves overnight. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
What is the best way to serve ajiaco cubano?
Serve it hot in deep bowls with plenty of broth, meat, and tender root vegetables. A squeeze of lime, white rice, and crusty bread are common accompaniments. Add a spoonful of the cooked sofrito on top if desired.