Go Back
–+ servings
Ajiaco

Warm Up with Flavorful Ajiaco: A Hearty Cuban Delight

Ajiaco is a nourishing Cuban soup that warms the soul with its rich flavors and comforting ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Cuban
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons Extra Virgin Olive Oil substitute with vegetable oil if desired
  • 1 medium Onion, small diced
  • 1 Carrot, diced any similar root vegetable can be substituted
  • 3-4 cloves Garlic, minced or grated can substitute with garlic powder (1 teaspoon)
  • 2 teaspoons Salt, divided adjust to taste as needed
  • 1 teaspoon Dried Oregano fresh oregano can be substituted at double the amount
  • 0.25 teaspoon Cumin use coriander for a different flavor profile
  • 0.25 teaspoon Black Pepper freshly ground for best results
For the Meats
  • 1 pound Smoked Ham Hocks or Ham Shank substitute with a meaty bone for similar flavor
  • 0.5 pound Flank Steak, cubed substitute with brisket if needed
  • 0.5 pound Pork Stew Meat, cubed any stew meat works
For the Vegetables
  • 14.5 ounces Canned Diced Tomatoes, drained fresh tomatoes can be used (about 2 cups)
  • 12 cups Water use low-sodium broth for more flavor
  • 1 Green Plantain, peeled and cut into ½-inch rounds no substitution recommended for authentic flavor
  • 1 Malanga, peeled and cut into 1-inch pieces substitute with taro root if unavailable
  • 1 Yuca, peeled and cut into 1-inch pieces sweet potatoes can be a softer alternative
  • 1.5 Corn Cobs, cut into thin rounds canned or frozen corn may be used
  • 1 medium Boniato, peeled and cut into 1-inch pieces keep in cold water to prevent browning; sweet potatoes work as a substitute
  • 1 pound Pumpkin, peeled and cut into 1-inch pieces can be swapped with butternut squash
  • 1 Semi-Ripe Plantain, peeled and cut into ½-inch rounds can be changed for sweet potato for a sweeter taste

Equipment

  • large heavy-bottom pot

Method
 

How to Make Ajiaco
  1. In a large, heavy-bottom pot, heat olive oil over medium heat. Once hot, add diced onion and carrot; sauté for about 3 minutes until the onion is translucent.
  2. Stir in minced garlic, 1 teaspoon of salt, oregano, cumin, and black pepper. Cook for 1 additional minute.
  3. Add smoked ham hocks, flank steak, and pork stew meat to the pot. Brown the meat slightly, for about 2-3 minutes.
  4. Incorporate the drained diced tomatoes and mix well.
  5. Pour in 12 cups of water and bring the mixture to a boil.
  6. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 60 minutes.
  7. Prepare the veggies. Organize them in separate bowls for easy access.
  8. After 1 hour, remove the ham shank from the pot, chop it into bite-sized pieces, and return to the pot.
  9. Introduce the green plantain, malanga, and yuca to the pot. Bring to a boil again, then cover and simmer for 30 minutes.
  10. Add corn, boniato, pumpkin, and semi-ripe plantain. Bring to a boil once more, then cover and cook for an additional 30 minutes.
  11. Taste the soup and adjust salt if necessary. Serve hot, paired with crusty bread or over white rice.
  12. Optional: Add a sprinkle of fresh cilantro on top for an extra burst of flavor.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 1500mgFiber: 10gSugar: 8gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, cool quickly and transfer to a freezer-safe container. Ajiaco can be frozen for up to 2 months without compromising flavor. Thaw overnight in the fridge and reheat gently.

Tried this recipe?

Let us know how it was!