Potato Stew: Ajiaco
- 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
- 1 large green pepper, seeded and small diced
- 1 (15-ounce) can tomato sauce
- 2 1/2 tablespoons salt
- 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.
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.
Recipe courtesy of Jorge Salt