Recipe(tried): Ajiaco Criollo (version of Sancocho)

This is one of my best versions for Ajiaco, the humongous soup that is the star of most of our late night parties!

Ajiaco Criollo (Country Style Stew)

1/2 cup olive oil
2 large onions, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
3 garlic cloves, peeled and minced
1 tablespoon Spanish paprika
1 tablespoon black pepper
1 tablespoon cumin
1 cup crushed tomatoes

1 pound chicken, skinned and cut into 2-inch pieces
1 pound pork loin, cut into 2-inch pieces
1 pound flank steak, cut into 2-inch pieces
1 bay leaf
1 medium yellow malanga
2 medium white malanga
2 medium boniato
2 medium yuca
1/2 medium calabaza
2 ears of corn, husked
2 green plantains
2 semi-ripe (yellow) plantains
Juice of three limes

Put the meats in a large, heavy pot and add about six quarts of water. Bring to a boil, reduce the heat and simmer, covered for one hour.

Meanwhile: Heat the oil in a skillet over medium heat. Saut the onions and green pepper until the onions are translucent.

Add the garlic, cumin, pepper and tomatoes and cook for about five minutes.

Add this to the meat and the broth and continue simmering, covered. (OPTION: add one cup whole milk to the broth.)

Peel the malanga, boniato, yucca, and calabaza and cut into cubes; add to stew. Cut the corn and green plantains into 1 1/2-inch chunks; add to the simmering stew. Cut the semi-ripe plantain into pieces and sprinkle with lime juice; set aside.

After about 15 minutes, add the semi-ripe (yellow) plantains to the stew.

Continue cooking for 20 minutes or until all meats are cooked and the vegetables are soft. Serve hot.