Cuban
Caldosa Cubana
Caldosa is a thick Cuban country stew built from pork, chicken, smoked meat, viandas, corn, and a fragrant sofrito. The broth should be hearty and slightly creamy from the calabaza and malanga breaking down as it cooks.
Watch it madeCocinaconmartita · 25:39
Ingredients
- Bone-in chicken thigh1 large
- Pork shoulder, cut into 1-inch chunks6 oz
- Smoked ham or smoked pork hock2 oz
- Neutral oil or manteca1 tbsp
- Yellow onion, finely chopped1/2 medium
- Green bell pepper, finely chopped1/4 cup
- Ají cachucha or sweet ají, finely chopped1
- Garlic cloves, mashed3
- Tomato sauce1/4 cup
- Dry white wine2 tbsp
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Bay leaf1
- Water or light chicken stock4 cups
- Yuca, peeled and cut into chunks4 oz
- Malanga, peeled and cut into chunks4 oz
- Boniato or sweet potato, peeled and cut into chunks4 oz
- Calabaza or kabocha squash, peeled and cut into chunks1 cup
- Green plantain, peeled and sliced thick1/2
- Corn on the cob, cut into rounds1 ear
- Saltto taste
- Black pepperto taste
- Lime wedgesfor serving
Method
- Season the chicken thigh and pork shoulder with salt, black pepper, cumin, oregano, and half of the mashed garlic.
- Heat the oil or manteca in a heavy pot over medium-high heat and brown the pork and chicken on all sides, then transfer them to a plate.
- Add the smoked ham to the same pot and cook for 1 minute to release its flavor.
- Add the onion, green bell pepper, ají cachucha, and remaining garlic, then cook until the sofrito is soft and fragrant, about 5 minutes.
- Stir in the tomato sauce and cook for 2 minutes, scraping the bottom of the pot.
- Add the dry white wine and simmer for 1 minute to cook off the alcohol.
- Return the pork and chicken to the pot, add the bay leaf and water or stock, and bring to a gentle boil.
- Lower the heat, cover partially, and simmer for 35 minutes, skimming any foam from the surface.
- Add the yuca, malanga, green plantain, and corn, then simmer for 25 minutes.
- Add the boniato and calabaza, then continue simmering until all the viandas are tender and the meats pull easily from the bone, about 25 to 30 minutes.
- Remove the chicken thigh, discard the bone and skin, shred the meat, and return the meat to the pot.
- Mash a few pieces of calabaza and malanga against the side of the pot to thicken the broth in the traditional caldosa style.
- Simmer uncovered for 5 to 10 minutes until the stew is thick but still brothy, then adjust salt and pepper.
- Serve hot in deep bowls with a lime wedge on the side.
Common questions
Can I substitute the smoked ham or smoked pork hock in Caldosa Cubana?
Yes. Use smoked bacon, ham hock, or a small piece of smoked sausage for similar depth. If you skip it, add a little extra salt and a pinch of smoked paprika, but the stew will taste less traditional.
How do I know when the chicken and pork are cooked through without overcooking the vegetables?
Simmer the meats first until the pork is starting to turn tender, about 35 minutes, then add the root vegetables and plantain. The chicken should be fully cooked by the end and the pork should be fork-tender, not falling apart.
What are the most common mistakes when making this stew?
The biggest mistakes are overcrowding the pot when browning, skipping the wine reduction, and adding the yuca and plantain too early. Also avoid boiling hard; a gentle simmer keeps the meat tender and the broth clear.
How should I store Caldosa Cubana, and does it reheat well?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. It reheats very well on the stove over low heat, though the broth thickens as it sits. Add a splash of water or stock if needed.
What should I serve with Caldosa Cubana?
Serve it in deep bowls with crusty bread, white rice, or extra lime on the side. A simple avocado salad or sliced ripe plantains works well too. Spoon plenty of broth over everything for the best serving style.