Recipe courtesy of Jorge Salt and Co.
Potato Stew: Ajiaco
- Level: Easy
- Yield: 4 to 6 servings
- Total: 3 hr 35 min
- Prep: 25 min
- Cook: 3 hr 10 min
Ingredients
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
One 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
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.