Potato Stew: Ajiaco2017-03-09
- Yield : 4 to 6 servings
- Prep Time : 25m
- Cook Time : 10m
- Ready In : 35m
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- 7 quarts water
- 2 tablespoons lard
- 1 large onion
- 4 cloves garlic
- 1/2 pound chicken pieces
- 1/2 pound dry beef (tasajo), cut into 4 pieces, soaked overnight and drained
- 3/4 pound chorizo (sausage), sliced 1/2-inch thick
- 1 pound beef stew meat, cut into 1 1/2-inch pieces
- 1 pound pork stew meat, cut into 1 1/2-inch pieces
- 1 large green pepper, seeded and small diced
- One 15-ounce can tomato sauce
- 2 1/2 tablespoons salt
- 2 ears corn, cut into 3 or 4 equal pieces
- 1 pound yucca, cubed
- 1 pound sweet potato, cubed
- 1/2 pound white root yam (boniato), cubed
- 2 green plantains, peeled (keep whole)
- 1 lime, juiced
Bring water to boil in a large pot.
In a large skillet, fry onion, garlic, chicken pieces, tasajo, chorizo, and beef and pork stew meat in lard until onion is caramelized and meat is cooked through.
Carefully transfer the contents of the skillet into the pot of boiling water. Simmer for 1 hour, skimming occasionally.
In the same large skillet, simmer the green pepper in the tomato sauce until peppers are tender; season with salt.
Meanwhile, prepare vegetable ingredients and add them to the large pot of simmering broth. Stir in the sauce, cover, and cook over low heat for 5 to 10 minutes. Remove the whole plantains and cook broth for another 50 minutes. Slice plantains into 1/2-inch thick pieces, drizzle with fresh lime juice, and return to broth after the broth has cooked for the last 50 minutes. Serve immediately.