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Ajiaco 13

Make Ajiaco 13 at home with Fresh Pork Cut In Cubes, Pork Bones, Sweet Potatoes Peeled And Cut In, Garlic Minced, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 1 lb
• 1 lb
• 2 clove
• 2 tbsp

Method (preview)

1. 1

   Use a very large Dutch oven or pot to prepare this dish.

2. 2

   Place pork and pork bones in about 5 quarts water.

3. 3

   Bring to a boil and cook for about 30 minutes, skimming off the foam that rises to the top occasionally.

4. 4

   Add the yuca, malanga, yams, and corn.

5. 5

   Reduce heat and simmer, covered, for 30 more minutes.

6. 6

   Next add sweet potatoes, chayotes, pumpkin, green plantains, and half-ripe plantains.

7. 7

   Continue to let the stew simmer for an additional 30 minutes.

8. 8

   Meanwhile, prepare the seasoning (mojo) in a separate saucepan: saute onions, garlic, green pepper, and tomatoes in olive oil.

9. 9

   Season with salt and pepper.

10. 10

    Next, remove the chayote and pumpkin pieces from the stew and crush or strain them.

11. 11

    Return crushed chayote and pumpkin to the stew to thicken it.

12. 12

    Add onion and tomato mixture, along with lime juice, to the stew and continue to simmer for 20 additional minutes.

13. 13

    In a separate small pot, cook the ripe plantain slices with the skin on.

14. 14

    The skin is left on to keep pieces from breaking.

15. 15

    When the plantain slices are cooked, remove skin and just before serving, add them to the stew.