Ajiaco Cubano (Cuban Stew)

There’s a saying in Cuba: “En la olla siempre cabe uno más” (In the pot, there’s always room for one more).

Ajiaco Cubano is the very essence of that spirit — a generous, comforting stew that brings together meats, root vegetables, and corn in a rich broth that warms both the body and the soul.

This dish has deep roots in Cuban history and is often seen as a metaphor for Cuba itself — a blend of cultures, traditions, and flavors simmering together in harmony.

Cultural Insight

Unlike many recipes that are passed down only through family kitchens, ajiaco is also a cultural symbol. It reflects the island’s diverse heritage: Indigenous peoples contributed root vegetables like yuca and malanga, African influences brought plantains, and Spanish settlers introduced meats and spices. The result is a dish that feels like la patria en un plato (the homeland in a dish). Whether you enjoy it in Havana or in your kitchen thousands of miles away, ajiaco is a reminder that food can be a living history book — and every spoonful tells a story.

Recipe Overview

Ajiaco Cubano is a hearty stew made with a mix of meats (often chicken, beef, and pork), starchy root vegetables, sweet corn, and plantains, all simmered together with a flavorful sofrito base.

The result is a thick, flavorful stew with layers of taste — savory, earthy, slightly sweet, and brightened by a touch of lime. It’s the kind of meal meant to be shared, preferably with laughter, music, and family gathered around the table.

Ingredients

Every Cuban stew begins with a flavorful sofrito, the heart of the dish. For our ajiaco, here’s what goes into the base:

• Onion

• Green bell pepper

• Garlic

• Tomato sauce

• Cumin, plus a little salt and black pepper

Now, let’s talk about the proteins. Ajiaco is flexible — you can mix and match depending on what you have on hand, or go all out and add them all:

• Pork shoulder

• Beef steak

• Chicken thighs

The magic of ajiaco comes from its blend of root vegetables (viandas). Choose the ones you can find at your local market, and don’t be afraid to swap based on preference:

• White sweet potato (known in Cuba as boniato)

• Cassava root (yuca)

• Taro root (malanga)

• Butternut squash (calabaza)

• Fresh corn on the cob, cut into chunks

• Plantains — both green (starchy) and ripe (sweet)

And finally, to brighten the whole dish:

• Fresh lime juice, plus extra wedges for serving

Step-by-Step Instructions

Start the sofrito

Heat olive oil in a large pot over medium heat. Add the onion, green bell pepper, garlic, cumin, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Simmer the meats

Lightly season the chicken, beef, and pork with salt, then add them to the pot. Pour in enough water to cover (around 10 cups). Reduce the heat to medium-low and let the meats gently simmer for about 1 hour, until they are tender.

Skim and remove

Take the meats out with a slotted spoon and set them aside. Skim off any excess fat that has risen to the top of the broth.

Cook the root vegetables

Add the sweet potato (boniato), cassava (yuca), taro (malanga), and pumpkin (calabaza) into the pot. Stir in the tomato sauce, cover, and let simmer over medium-high heat for 15 minutes.

Add the remaining vegetables

After the roots have started to soften, add the corn, sliced plantains, and fresh lime juice. Cover the pot again and cook for another 20–25 minutes, until all the vegetables are tender.

Bring it all together

Return the meats to the pot and stir gently to combine everything. Taste the broth and adjust with more salt if needed. Serve hot, with lime wedges on the side.

Tips & Variations

Regional touch

Some Cuban families add smoked meats or chorizo for extra depth of flavor.

Ingredient swaps

If you can’t find malanga, taro root is the best substitute. Regular orange sweet potato can also replace boniato.

Keep the skin and bone

Bone-in chicken thighs bring extra richness to the stew. If you’d rather not keep the skin, you can remove it before serving.

Watch the veggies

Cook the roots and plantains until they’re tender but don’t let them go mushy. Keep an eye on the pot so each ingredient keeps its texture.

Plan ahead

This stew is even better the next day after the flavors have had time to marinate.

Abuela's Secret Ingredient

"Mi amor (my love), use chicken stock instead of water. It gives the broth un saborcito (a little flavor) that makes it taste like I’ve been in the kitchen all day. That’s the secret, shhh…" – Abuela

Serving Suggestions

Ajiaco is traditionally served with a mound of white rice on the side and a slice of crusty bread to soak up the stew. A simple salad of tomato, avocado, and onions balances the richness. Don’t forget lime wedges and maybe a refreshing refresco de guayaba (guava soda).

Storage & Make-Ahead Notes

This stew tastes even better the next day as the flavors mingle. Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the stew (without plantains, since they don’t freeze well) for up to 2 months.

Reflection

Ajiaco Cubano is more than just a recipe; it’s a symbol of Cuban hospitality and cultural pride. Each ingredient carries a piece of history, and together they tell a story of resilience, tradition, and family. Sharing this dish is like offering a hug from the Cuban kitchen — warm, generous, and full of love. Buen provecho y buen corazón (Good appetite and good heart).