🧂 Ingredients
- 1 lb Beef chuck(cut into 1-inch cubes)
- 1 lb Pork shoulder(cut into 1-inch cubes)
- 1 lb Chicken thighs(bone-in, skin-on)
- 4 ears Corn on the cob(cut into 2-inch pieces)
- 1 lb Malanga(peeled and cut into 1-inch cubes)
- 1 lb Yuca(peeled and cut into 1-inch cubes)
- 1 lb Sweet potatoes(peeled and cut into 1-inch cubes)
- 2 green Plantains(peeled and cut into 1-inch pieces)
- 1 large Onion(chopped)
- 1 green Bell pepper(chopped)
- 4 cloves Garlic(minced)
- 1/2 cup Cilantro(chopped)
- 1 tsp Cumin
- 1 tsp Oregano
- 2 Bay leaves
- 10 cups Water or broth
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot or Dutch oven, brown the beef and pork over medium-high heat. Remove and set aside.
⏱️ 10 minutes - 2
Add the chicken thighs to the pot and sear until golden brown on all sides. Remove and set aside with the beef and pork.
⏱️ 8 minutes - 3
Add the chopped onion and bell pepper to the pot and sauté until softened. Add the minced garlic, cumin, and oregano, and cook for another minute until fragrant.
⏱️ 5 minutes - 4
Return the meats to the pot. Add the water or broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
⏱️ 1 hour - 5
Add the corn, malanga, yuca, sweet potatoes, and plantains to the pot. Stir well, cover, and continue to simmer for another hour, or until all vegetables are tender and the meats are very tender.
⏱️ 1 hour - 6
Remove the bay leaves. Stir in the chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
💡 Tip: Ajiaco is best served very hot.
💡 Pro Tips
- ✓For a richer flavor, you can use a combination of beef broth and water.
- ✓The variety of root vegetables can be adjusted based on availability and preference.
- ✓Some recipes include a piece of calabaza (Cuban pumpkin) for added sweetness and color.
🔄 Variations
- Add shredded chicken or turkey for an even more complex flavor profile.
- Some families add a small piece of ham hock for smoky depth.