Served as main course. Non-vegetarian dish.

American

MEATS

5 quarts Water

1/2 lb Beef Jerky (tasajo, found in Latin grocery stores)

1 lb Flank Steaks, cubed

1 lb Pork Spareribs, separated

1 1/2 lbs Chicken pieces

VEGETABLES

2 Ears Corn, cut in fourths

1 lb Yellow Taro Root, peeled, cut in chunks

1 lb Yucca Root, cut in chunks (cassave, fresh or frozen)

1 lb sweet Potatoes, peeled and cut in chunks (Boniato, not Yam)

1 lb fresh Pumpkin, peeled and cut in chunks (calabaza)

1/2 lb White Taro Root, peeled and cut in chunks

1/2 lb Grey Taro Root, peeled, cut in chunks

2 ripe Plantains, peeled and cut in chunks

2 fresh Limes or fresh Sour Oranges (for soaking the green plantains)

Salt, to taste

Fresh coarse ground Black Pepper, to taste

SOFRITO

2 Tablespoons Olive Oil

1 Onion, chopped

5 Scallions, sliced in 2-inch pieces

2 Garlic Cloves, minced

1 large Green Pepper, sliced in 1/2-inch strips

1 cup Tomato Puree (Glen Muir)

1-2 teaspoon Oregano

1/4-1/2 teaspoon Cumin

1-2 teaspoon Salt, to taste

Fresh ground Black Pepper, to taste

1-2 whole Bay Leaf

THE DAY BEFORE:- Cut the beef jerky in large pieces and soak in water to cover. Soak overnight. SOUP:- Now drain jerky and place in a very large and deep stockpot. Add the 5 quarts of water and the cut up hen or chicken. Boil for one hour. Add the flank steak and pork pieces. Add the spare ribs. Boil for one more hour. Remove fat and froth that will rise to top. While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables). PREPARE SOFRITO:- Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes. Then add seasonings and simmer about 5 minutes longer. Discard the bay leaves. PREPARE THE VEGETABLES:- When meats are tender, add the viandas, except ripe plantains and pumpkin. Cook about one hour more. Add the sofrito and cook another 20-30 minutes. Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender. Taste for seasoning and adjust if necessary. If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot. Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl. You can place lime slices in little dishes along the table. The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own. This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl. Buen Provecho.

Preparation time: 1 3/4 hours

Cooking time: 5 1/2 hours

Serves: 10-12

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