This soup, full of hearty vegetables, is served in many country kitchens, and is considered the national dish of Cuba.
Serves: 8 to 10
| 2 |
pounds fresh pork, cut in cubes |
| 1 |
pound pork bones |
| 1 |
pound yuca, cut in pieces |
| 1 |
pound malanga, cut in pieces |
| 1 |
pound yams, cut in pieces |
| 2 |
ears corn, cut in slices |
| 1 |
pound sweet potatoes, peeled and cut in pieces |
| 2 |
chayotes (or another green squash), cut in large pieces |
| 1 |
pound pumpkin or yellow squash, cut in large pieces |
| 2 |
green plantains, peeled and cut in pieces |
| 2 |
half-ripe plantains, peeled and cut in pieces |
| 2 |
onions, diced |
| 2 |
cloves garlic, minced |
| 1 |
green pepper, chopped |
|
3 |
or 4 tomatoes, chopped |
| 2 |
tablespoons olive oil |
|
Salt and pepper, to taste |
|
Juice of 2 limes |
| 2 |
ripe plantains, cut in slices with skin left on |
Use a very large Dutch oven or pot to prepare this dish. It takes about 2 hours total to prepare the ajiaco, which should simmer slowly to avoid evaporation of the liquid. Place pork and pork bones in about 5 quarts water. Bring to a boil and cook for about 30 minutes, skimming off the foam that rises to the top occasionally. Add the yuca, malanga, yams, and corn. Reduce heat and simmer, covered, for 30 more minutes. Next add sweet potatoes, chayotes, pumpkin, green plantains, and half-ripe plantains. Continue to let the stew simmer for an additional 30 minutes.
Meanwhile, prepare the seasoning (mojo) in a separate saucepan: sauté onions, garlic, green pepper, and tomatoes in olive oil. Season with salt and pepper. Next, remove the chayote and pumpkin pieces from the stew and crush or strain them. Return crushed chayote and pumpkin to the stew to thicken it. Add onion and tomato mixture, along with lime juice, to the stew and continue to simmer for 20 additional minutes.
In a separate small pot, cook the ripe plantain slices with the skin on. The skin is left on to keep pieces from breaking. When the plantain slices are cooked, remove skin and just before serving, add them to the stew.
