Ajiaco Cubano recipe – How to Make a Hearty Cuban Stew
courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia Martinez
The origins of this stew have long been debated. But what we do know is that Cubans have been eating ajiaco since the 1500’s. This recipe and the comments below are from my friend and cookbook author Sonia Martinez.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
This dish is very hearty, so it should be eaten with nothing else except bread and a light fruit dessert. This recipe will feed 20, but you can cut in half and it can be frozen in batches.