Quirky Foodster

Soups

Ajiaco Criollo

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Ingredients

  • - 400 g (14 oz) Beef short ribs or stewing beef
  • - 300 g (10.5 oz) Pork shoulder, cubed
  • - 300 g (10.5 oz) Chicken thighs, bone-in
  • - 200 g (7 oz) Malanga, peeled and cubed
  • - 200 g (7 oz) Yuca (cassava), peeled and cubed
  • - 200 g (7 oz) Boniato (Cuban sweet potato), peeled and cubed
  • - 1 large Green plantain, sliced
  • - 1 large Ripe plantain, sliced
  • - 2 ears Corn on the cob, cut into rounds
  • - 1 large Onion, diced
  • - 1 medium Green bell pepper, diced
  • - 2 medium Tomatoes, diced
  • - 4 Garlic cloves, minced
  • - 30 ml (2 tbsp) Lime juice
  • - 1.5 tsp Fine sea salt
  • - 30 ml (2 tbsp) Olive oil
  • - 2 l (8.5 cups) Water

Method

  1. Place the beef, pork and chicken in a large stockpot with the water and bring to a boil, skimming off any foam.
  2. Reduce to a simmer and cook covered for 1 hour until the meats begin to soften.
  3. Meanwhile, heat the olive oil in a small pan and sauté the onion, green pepper, garlic and tomato to make a sofrito.
  4. Add the sofrito to the pot along with the malanga, yuca and boniato.
  5. Simmer for 25 minutes, then add the corn and both plantains.
  6. Continue simmering for a further 20-25 minutes until all vegetables are tender and the broth has thickened slightly.
  7. Season with salt and finish with lime juice just before serving.

Introduction: Ajiaco Criollo is considered Cuba's national soup, a hearty stew of multiple meats and an array of native root
vegetables that historians point to as a living symbol of Cuban cultural mixing, combining Taino root crops,
Spanish meats and African cooking techniques into a single pot.

Cultural Background: Ajiaco Criollo is considered Cuba's national soup, a hearty stew of multiple meats and an array of native root
vegetables that historians point to as a living symbol of Cuban cultural mixing, combining Taino root crops,
Spanish meats and African cooking techniques into a single pot. It was traditionally a Sunday, all-day cooking
project, gathering family around the kitchen while the pot simmered for hours.

Tips: Cutting the root vegetables into similar-sized pieces ensures even cooking. The soup naturally thickens as the starchy roots break down; avoid over-stirring if you prefer larger vegetable pieces intact.

Variations: A lighter version omits the pork and uses only chicken and beef. Some eastern Cuban households add a small piece of pumpkin (calabaza) for extra sweetness and body. No authentic meatless version exists in tradition given the dish's defining multi-meat base; not converted.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat for 10 minutes, adding a splash of water if too thick.

Nutrition: Per serving: 480 kcal, 32g protein, 42g carbohydrates, 20g fat, 5g fibre, 780mg sodium.

FAQs

Q: Can I make ajiaco in a slow cooker?
A: Yes, brown the meats first, then combine everything and cook on low for 6-7 hours.

Q: Where can I find malanga and boniato?
A: Latin American and Caribbean grocery stores typically stock both; malanga is sometimes labelled 'taro root' though it is a distinct species.