Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

Ingredients

• Beef

  East of Chicago

  8 oz or 227g

• Pork

  Boneless Loin, Center Cut Roast - Stockman & Dakota

  8 oz or 226g

• Corn

  Sweet, yellow, raw

  1 ear, large yields or 143g

• Plantains

  Raw

  1 medium or 179g

• Cassava

  Raw

  8 oz or 227g

• Potato

  Flesh and skin, raw

  227g

• Yam

  Cooked, boiled, drained, or baked, with salt

  8 oz or 227g

• Tomatoes

  Orange, raw

  ½ cup, chopped or 79g

• Chicken stock

  Soup, home-prepared

  8 cup or 1.92kg

• Pork

  Boneless Loin Rib End Roast - Stockman & Dakota

  800g

• Bay

  Castella

  200g

• Cumin

  Spices, cumin seed

  0.02 tbsp, whole or 0.1g

• Pumpkin

  Cooked, boiled, drained, without salt

  8 oz or 227g

• Plantains

  Raw

  1 medium or 179g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
2. In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.
3. https://www.foodnetwork.com/recipes/ajiaco-cuban-soup-made-with-beef-pork-and-tropical-vegetables-recipe-1910181

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