Ajiaco Cubano (Cuban Country-Style Stew)

Ingredients

• 30 ml (2 tablespoons)olive oil
• 150 g (1 cup), choppedonions
• 150 g (1 cup), choppedgreen bell peppers
• 4 cloves, mincedgarlic
• ½ teaspoonground cumin
• 225 g (½ lb), cut into 2.5 cm (1-inch) cubesboneless pork shoulder
• 225 g (½ lb), cut into 2.5 cm (1-inch) piecesflank steak
• 6boneless chicken thighs
• 1 mediumboniato (white sweet potato)
• 1 mediumyuca (cassava root)
• 1 mediummalanga (taro root)
• 150 g (1 cup), choppedbutternut squash
• 227 g (8 ounces)tomato sauce
• 2 ears, husked and cut into 5 cm (2-inch) piecesfresh sweet corn
• 1 largegreen plantain
• 1 largeripe plantain (light green or yellowish skin, sometimes with black spots)
• 30 ml (2 tablespoons), juice from 1 limefresh lime juice
• to tastesalt and pepper

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil in a large pot over medium heat. Add the onions, green bell peppers, garlic, cumin, salt and pepper, and sauté for 5 minutes, until softened.

2. 2

   Simmer the meat

   Season all the meats with salt and add them to the pot. Pour in enough water to cover, about 2.4 litres (10 cups). Simmer over medium-low heat for 1 hour, until the meats are tender. Lift them out with a slotted spoon and skim any fat from the broth.

3. 3

   Add root vegetables

   Peel the boniato, yuca, malanga and squash, then cut them into 2.5 cm (1-inch) cubes. Add them to the broth, stir in the tomato sauce, cover the pot and simmer over medium-high heat for 15 minutes.

4. 4

   Finish the stew

   Add the corn, plantains and fresh lime juice. Cover and cook over medium-high heat for 20–25 minutes, or until the vegetables are tender. Return the meat to the pot and stir gently to combine. Taste and adjust the salt as needed; serve with lime wedges.

What is ajiaco Cubano?

Ajiaco is a hearty stew associated with Cuban country cooking, built around a broth, several kinds of meat and a generous assortment of vegetables. The exact mix can vary, but starchy roots and plantains are characteristic choices.

This version combines pork, beef and chicken with boniato, yuca, malanga, squash, corn and two stages of plantain. Cooking the meat first makes a savoury base, while the later additions let the vegetables cook without losing their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 522 calories, 30g protein, 55g carbs, 21g fat.

The plantains, corn and root vegetables provide most of the carbohydrates, while the pork, beef and chicken contribute protein. Olive oil and the meat contribute fat, so a side of crisp salad or other non-starchy vegetables can balance the substantial bowl.

Why the ingredients work

Three meats: Pork shoulder, flank steak and chicken thighs each bring a different texture to the broth. The thighs and shoulder suit simmering, while the steak adds another meaty element.

Roots and plantains: Boniato, yuca and malanga make the stew filling, while squash softens into the mix. Green and ripe plantains give you two stages of sweetness and firmness.

Build the broth first

Aromatics: Sauté the onion, pepper and garlic until softened before adding the meat. This gives them time to release flavour into the oil and broth.

Meat simmer: Keep the pot at a gentle simmer for the full hour, rather than letting it boil vigorously. The recipe’s cue is tenderness; remove the meat once it reaches that point and skim the surface before continuing.

Cut the vegetables evenly

Root vegetables: Cut the boniato, yuca, malanga and squash into similarly sized 2.5 cm cubes so they cook at a comparable pace. Peel them before cutting, as directed.

Corn and plantains: The corn is cut into 5 cm pieces, while the plantains go in later than the roots. Follow the timing in the method and check that the vegetables are tender before adding the meat back.

Keep an eye on the timing

Staged cooking: The roots and squash simmer for 15 minutes before the corn, plantains and lime juice go in. That second stage takes another 20–25 minutes, depending on when the vegetables become tender.

Tenderness check: Use a fork to check the larger pieces of root vegetable. If they are still firm, continue cooking and check again rather than relying on the clock alone.

Serving the stew

Ajiaco is substantial enough to serve as a meal on its own, with the broth, meat and starchy vegetables all in the pot. Lime wedges at the table let everyone add a fresh citrus note to taste.

For a lighter-feeling plate, serve a smaller bowl alongside a crisp green salad. The stew’s broth also makes it convenient to portion the meats and vegetables together.

Recipe notes & tips

• Cut the roots and squash into similarly sized cubes to help them cook evenly.
• Keep the meat at a gentle simmer so it can become tender without a hard boil.
• Use a slotted spoon to lift out the cooked meat before skimming the broth.
• Check the vegetables for tenderness near the end of their cooking time.
• Taste the broth before serving and adjust the salt as needed.

Variations

• Change the roots: Use another suitable starchy root in place of one of the listed roots if needed.
• Adjust the citrus: Serve extra lime wedges for diners who want a sharper finish.
• Vary the squash: Replace the butternut squash with another type of squash that holds up to simmering.
• Make it milder: Reduce the black pepper to suit your preference.
• Serve with salad: Add a crisp green salad alongside the stew for contrast.

Common mistakes to avoid

• Boiling the meat hard: A vigorous boil can make the broth cloudy; keep it at a gentle simmer.
• Cutting uneven cubes: Large pieces may stay firm while small ones soften; aim for even 2.5 cm cuts.
• Adding everything at once: The recipe stages the vegetables; add the corn, plantains and lime after the roots have cooked for 15 minutes.
• Skipping the skim: Removing surface fat after lifting out the meat keeps the broth less greasy.
• Overcooking the vegetables: Check them for tenderness during the final 20–25 minutes and stop once they are ready.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the broth has thickened.

Frequently asked questions