Ajiaco Cubano

🛒 Ingredients

• Pork Ribs 400 g · 1400 kcal
• Beef Short Ribs 400 g · 1280 kcal
• Chicken Thighs (skinless, boneless) 400 g · 640 kcal
• Malanga (peeled, chopped) 300 g · 345 kcal
• Boniato (Cuban Sweet Potato, peeled, chopped) 300 g · 360 kcal
• Yucca (Cassava, peeled, chopped) 300 g · 480 kcal
• Potatoes (peeled, chopped) 300 g · 231 kcal
• Green Plantain (unripe, peeled, sliced) 400 g · 480 kcal
• Corn on the cob (cut into rounds) 300 g · 258 kcal
• Pumpkin (calabaza, peeled, chopped) 300 g · 78 kcal
• Yellow Onion (chopped) 150 g · 60 kcal
• Green Bell Pepper (chopped) 100 g · 20 kcal
• Garlic (minced) 20 g · 30 kcal
• Tomato Paste/Sauce 100 g · 80 kcal
• Olive Oil 30 g · 270 kcal
• Sour Orange Juice (or lime juice) 50 g · 12 kcal
• Cumin (ground) 2 g · 7 kcal
• Dried Oregano 1 g · 3 kcal
• Bay Leaves 2 g · 2 kcal
• Water or Beef Broth 2000 g · 0 kcal

👨‍🍳 Instructions

1. Season pork ribs and beef short ribs with salt and pepper, then brown them in olive oil in a large pot or Dutch oven over medium-high heat. Remove the browned meats and set aside.
2. In the same pot, sauté chopped onion, green bell pepper, and garlic until softened, then stir in the tomato paste, cumin, and oregano for 2 minutes.
3. Return the browned meats to the pot, add chicken thighs, bay leaves, and pour in water or beef broth to cover. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
4. Add the malanga, boniato, yucca, and potatoes to the pot. Continue to simmer for another 45 minutes, or until the root vegetables are tender.
5. Stir in the green plantain, corn on the cob, and pumpkin. Cook for another 30 minutes, or until all vegetables are very tender and the broth has thickened slightly.
6. Remove bay leaves, stir in sour orange juice (or lime juice), and adjust seasoning with salt to taste. Serve hot, garnished with fresh cilantro if desired.