Potato Stew: Ajiaco

Total Time:
3 hr 35 min
25 min
3 hr 10 min

4 to 6 servings

  • 7 quarts water
  • 2 tablespoons lard
  • 1 large onion
  • 4 cloves garlic
  • 1/2 pound chicken pieces
  • 1/2 pound dry beef (tasajo), cut into 4 pieces, soaked overnight and drained
  • 3/4 pound chorizo (sausage), sliced 1/2-inch thick
  • 1 pound beef stew meat, cut into 1 1/2-inch pieces
  • 1 pound pork stew meat, cut into 1 1/2-inch pieces
  • Sauce:
  • 1 large green pepper, seeded and small diced
  • 1 (15-ounce) can tomato sauce
  • 2 1/2 tablespoons salt
  • Vegetables:
  • 2 ears corn, cut into 3 or 4 equal pieces
  • 1 pound yucca, cubed
  • 1 pound sweet potato, cubed
  • 1/2 pound white root yam (boniato), cubed
  • 2 green plantains, peeled (keep whole)
  • 1 lime, juiced
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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