Recipe courtesy of Jorge Salt and Co.
Potato Stew: Ajiaco
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- Level: Easy
- Total: 3 hr 35 min
- Prep: 25 min
- Cook: 3 hr 10 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 3 hr 35 min
- Prep: 25 min
- Cook: 3 hr 10 min
- Yield: 4 to 6 servings
Ingredients
Sauce:
Vegetables:
Directions
- Bring water to boil in a large pot.
- In a large skillet, fry onion, garlic, chicken pieces, tasajo, chorizo, and beef and pork stew meat in lard until onion is caramelized and meat is cooked through.
- Carefully transfer the contents of the skillet into the pot of boiling water. Simmer for 1 hour, skimming occasionally.
- In the same large skillet, simmer the green pepper in the tomato sauce until peppers are tender; season with salt.
- Meanwhile, prepare vegetable ingredients and add them to the large pot of simmering broth. Stir in the sauce, cover, and cook over low heat for 5 to 10 minutes. Remove the whole plantains and cook broth for another 50 minutes. Slice plantains into 1/2-inch thick pieces, drizzle with fresh lime juice, and return to broth after the broth has cooked for the last 50 minutes. Serve immediately.
