Dad Al’s Ajiaco Criollo
Ingredients
1 lb beef stew meat
½ lb chicken breast, cut into bite-size pieces
1 lb pork stew meat, cut into cubes
1 lb ham, cut into cubes
6 small pieces of corn, fresh or frozen
1 medium malanga, peeled and cut into bite-size pieces
1 Spanish sweet potato (boniato), peeled and cut into bite-size pieces
1 plantain, cut into quarters (use one that is ripe but still firm—not too green or overly ripe)
½ lb calabaza, cut into bite-size pieces
¼ cup chopped cilantro
1 medium onion, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon oregano
3–4 tablespoons olive oil
Salt and black pepper, to taste
¼ cup red wine vinegar
Water or chicken stock, enough to cover the meat
Directions
Brown the meat.
Heat the olive oil in a large, heavy-bottomed stockpot over medium-high heat. Season the beef, chicken, pork, and ham with salt and pepper. Working in batches, add the meat to the hot oil and brown it on all sides. Avoid overcrowding the pot.Cook the aromatics.
Add the chopped onion, green pepper, garlic, and cilantro. Stir well and cook until the vegetables begin to soften.Add the seasonings.
Stir in the red wine vinegar, tomato paste, oregano, and cumin. Season with additional salt and pepper to taste.Simmer the meat.
Add enough water or chicken stock to cover the meat by about 1 inch. Stir well and taste the broth, adjusting the seasoning if needed. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 1 hour, or until the meats are fork-tender.Add the vegetables.
Add the corn, malanga, boniato, plantain, and calabaza. Make sure there is enough liquid to mostly cover everything, adding a little more water or stock if necessary.Finish the stew.
Continue simmering until all the vegetables are fork-tender and the broth has become rich and slightly thickened. Taste one final time and adjust the salt and pepper as needed.