Ajiaco

Method19 steps · about 2 hr 30 min

1. 1

   Step 1: Heat the olive oil (1 tablespoon) in a large, heavy-bottom pot (at least 8 quarts) over medium heat.

   Uses 1 tablespoon Extra Virgin Olive Oil

2. 2

   Step 2: Add the onions (1 medium) and carrots (1). Cook for 3 minutes, stirring frequently.

   Cook diced onion and carrot · 3 minUses Heated olive oil · 1 medium Onion (small dice) · 1 Carrot (diced)

3. 3

   Step 3: Add the garlic (3–4), 1 teaspoon salt, oregano, cumin (¼ teaspoon), and black pepper (¼ teaspoon). Cook for 1 minute, stirring often.

   Cook garlic and aromatic seasonings · 1 minUses Sauteed onion-carrot base · 3–4 garlic cloves, minced or grated · First teaspoon of divided salt · 1 teaspoon Dried Oregano · ¼ teaspoon Cumin · ¼ teaspoon Black Pepper

4. 4

   Step 4: Add the ham shank, flank steak (½ pound), pork stew meat (½ pound), and the remaining 1 teaspoon of salt. Stir well.

   Uses Seasoned onion-carrot-garlic base · 1 pound Smoked Ham Hocks or Ham Shank (sliced into pieces if available) · ½ pound Flank Steak (cut into bite-sized cubes) · ½ pound Pork Stew Meat (cut into bite-sized cubes) · Remaining teaspoon divided salt

5. 5

   Step 5: Cook for 2–3 minutes to lightly brown the meat, stirring frequently.

   Lightly brown meats before broth · 3 minUses Ham flank steak and pork with seasoned aromatic base

6. 6

   Step 6: Add the drained tomatoes and stir to combine.

   Uses Lightly browned meats and aromatics · One 14.5-ounce can diced tomatoes, drained

7. 7

   Step 7: Pour in 12 cups of water. Raise the heat to high and bring to a boil.

   Uses Meats-aromatics with drained canned tomatoes · 12 cups Water

8. 8

   Step 8: Once boiling, lower the heat to medium-low, cover the pot, and simmer for 60 minutes. Stir occasionally.

   Simmer meats · 60 minUses Boiling meat-tomato broth

9. 9

   Step 9: While the soup completes its sixty-minute simmer, prepare the vegetables in the following two batches.

   Uses Meat soup simmering during vegetable preparation

10. 10

    Step 10: First batch: peel the green plantain and cut into half-inch (1.3 cm) rounds. Prepare the yuca (1) according to its product instructions, peeling it fully, and peel the malanga (1). Cut yuca and malanga into one-inch (2.5 cm) pieces and reserve together.

    Uses 1 Platano Verde ((Green Plantain), peeled and cut into ½-inch rounds) · 1 Malanga (peeled and cut into 1-inch pieces) · 1 Yuca ((about 8–12 ounces), peeled and cut into 1-inch pieces)

11. 11

    Step 11: Second batch: cut the one-and-a-half corn cobs into eight to twelve thin rounds. Peel the boniato (1 medium) and pumpkin (1 pound) and cut into one-inch (2.5 cm) pieces. Peel the semi-ripe plantain and cut into half-inch (1.3 cm) rounds. Hold the cut boniato in separate cold water to prevent browning.

    Uses 1 1/2 corn cobs, cut into 8–12 thin rounds · 1 medium Boniato ((about 8 ounces), peeled and cut into 1-inch pieces (keep in cold water after cutting to prevent browning)) · 1 pound Pumpkin (peeled and cut into 1-inch pieces) · 1 Platano Pinton ((Semi-Ripe Plantain), peeled and cut into ½-inch rounds) · Cold water as needed to hold cut boniato; discard after draining

12. 12

    Step 12: After the sixty-minute initial simmer, lift out the cooked ham hock or shank and set it aside to cool enough to handle; keep the remaining meat broth in the pot.

    Uses Soup after sixty-minute initial meat simmer

13. 13

    Step 13: Add the green plantain, malanga, and yuca to the soup. Raise the heat to high and bring to a boil.

    Uses Meat broth with removed ham reserved separately · Prepared green plantain malanga and yuca first batch

14. 14

    Step 14: Lower the heat to medium-low, cover the pot, and simmer for 30 minutes, stirring occasionally.

    Simmer root veg · 30 minUses Meat soup with first root-vegetable batch

15. 15

    Step 15: While the first vegetable batch simmers, remove and discard bones and excess fat from the reserved cooked ham once cool enough to handle. Chop that ham meat and return it to the soup.

    Uses Reserved cooked ham hock or shank · Soup simmering with first vegetable batch

16. 16

    Step 16: Drain the reserved boniato and discard its holding water. Add the prepared corn, boniato, pumpkin and semi-ripe plantain to the soup. Raise the heat and bring back to a boil.

    Uses Soup with returned cooked ham and first vegetable batch · Prepared corn boniato pumpkin and semi-ripe plantain second batch

17. 17

    Step 17: Lower the heat to medium-low, cover, and cook for 30 more minutes, or until all the vegetables are fork-tender.

    Simmer remaining veg · 30 minUses Soup with all prepared vegetables and cooked meats

18. 18

    Step 18: Taste the finished ajiaco and add optional extra salt only as needed; the initial two teaspoons have already been used.

    Uses Fully tender cooked ajiaco · Additional salt to taste after cooking, optional; amount unspecified

19. 19

    Step 19: Enjoy it on its own, or serve with a side of crusty bread for dipping or a side of white rice.

    Uses Finished seasoned ajiaco