Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables
- 8 ounces tasajo (cured dry beef), cut into cubes and soaked overnight
- 8 ounces pork stew meat cut into cubes
- 1 ear fresh corn
- 1 green plantain
- 8 ounces cassava
- 8 ounces malanga (a root similar to potato)
- 8 ounces sweet yam
- 1/2 cup crushed tomatoes
- 8 cups chicken stock
- 8 cups pork bone stock
- 2 bay leaves
- Pinch cumin
- 8 ounces pumpkin
- 1 yellow plantain
- Pinch white pepper
- Salt, to taste
Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.
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