Ajiaco cubano (Estofado tradicional al estilo del campo)

Ingredientes

• 2 tablespoons olive oil
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 4 cloves garlic (minced)
• 1/2 teaspoon ground cumin
• 1/2 lb boneless pork shoulder (cut into 1-inch cubes)
• 1/2 lb flank steak (cut into 1-inch pieces)
• 6 boneless chicken thighs
• 1 medium boniato ((white sweet potato - it has white flesh))
• 1 medium yuca ((cassava root))
• 1 medium malanga ((taro root))
• 1 cup chopped butternut squash
• 8 ounces tomato sauce
• 2 ears fresh sweet corn (husked and cut into 2-inch pieces)
• 1 large green plantain
• 1 large ripe plantain ((light green or yellow-ish skin, sometimes with black spots))
• Fresh lime juice from 1 lime ((2 tablespoons))
• Salt and pepper to taste

Preparación

1. 1

   In a large pot, heat olive oil at medium heat. Saute onions, green bell peppers, garlic, cumin, salt and pepper for 5 minutes until softened.

2. 2

   Season all the meats with salt. Add them to the pot with enough water to cover them, about 10 cups. Simmer on medium-low for 1 hour until all the meats are tender. Remove the meats from the pot with a slotted spoon and skim any fat off the top of the broth.

3. 3

   Peel and cut the boniato, yuca, malanga, and squash into 1-inch cubes. Add them to the pot with broth and stir in the tomato sauce. Cover with a lid and simmer for 15 minutes at medium-high heat.

4. 4

   After 15 minutes, add in the corn, plantains and fresh lime juice. Cover and cook at medium-high for 20-25 minutes or until all the vegetables are tender. Add the meat back in and gently stir to combine everything together. Taste and adjust salt as needed. Serve with lime wedges. Enjoy!