Yucatecan Ajiaco Stew
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4.9
27 reviews
Excellent
Yucatecan Ajiaco Stew
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There are a few ingredients here that are easy to find in Latin markets: plantains, chipotles in adobo, fresh rendered lard and recado rojo, or achiote paste. Achiote paste is necessary for the dish, and if you can't find it in a market, you can buy it online. A tip on the onion and bell peppers for the sofrito: Pulse them in a food processor to really chop them small. You can then use the processor bowl to puree the charred tomatoes without an extra clean-up step.
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Ingredients
- 4 to 6 heads of garlic (yes, whole heads)
- 4 Roma or other paste tomatoes, sliced in half lengthwise
- olive oil
- 1/4 cup fresh rendered lard or 3 Tbsp olive oil
- 1 small onion, minced
- 1 red bell pepper, minced
- 1 green bell pepper, minced
- 4 garlic cloves, minced
- 3 teaspoons ground cumin
- 1 to 3 chipotles in adobo, chopped
- 2 tablespoons achiote paste
- 2 to 3 pounds javelina, pork or turkey meat, cut into about 2-inch pieces
- 1 quart broth (chicken, pork, vegetable)
- 1 baking potato, peeled and diced
- 1 sweet potato, peeled and cut into chunks
- 1 or 2 chayote squash, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 yellow plantain, peeled and cut into chunks
- salt to taste
- Cilantro for garnish
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Instructions
- Char the tomatoes. Set the halved tomatoes on a baking sheet and broil them until the tops are blackened. Keep an eye on them, but this should take about 8 to 10 minutes. Puree the tomatoes, char and all, in a blender or food processor and set aside.
- Roast the garlic. Switch the oven to 375°F. It should preheat quickly, as it will already be warm from broiling. Slice the tops of the garlic heads off and set them in a nest of aluminum foil. Drizzle some olive oil over them, seal the foil and roast until aromatic and soft, about 45 minutes to 1 hour.
- Make the sofrito. Meanwhile, heat the lard or oil in a soup pot and cook the onion and both bell peppers gently until soft, about 5 minutes. Add the 4 chopped garlic cloves and cook another minute or two.
- Add the meat. Add the cumin, chipotles, achiote paste and the pureed tomatoes and mix well. Add the chunks of javelina or pork. Mix and pour in the broth.
- Simmer. Add about 3 more cups of water and the diced potato. Add salt to taste. Simmer gently for 1 hour.
- Add the roasted garlic. While the stew is simmering, the roasted garlic will be ready. Squeeze it out of the husks and mash and chop it into a paste. Add it all to the simmering stew.
- Finish. After 1 hour or so, add the remaining vegetables and keep cooking until the meat is tender, probably another hour. Taste for salt and garnish with cilantro.
Notes
- As I mentioned above, of all the stews I've made over the years, this one improves the best with age. It's better on day two than day one, and even better a couple days later. It should keep for a week or so in the fridge.
Nutrition Information
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Calories
533kcal
(27%)
Carbohydrates
26g
(9%)
Protein
59g
(118%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
185mg
(62%)
Sodium
303mg
(13%)
Potassium
1587mg
(45%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
7707IU
(154%)
Vitamin C
51mg
(57%)
Calcium
82mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 59g | 118% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 185mg | 62% |
| Sodium | 303mg | 13% |
| Potassium | 1587mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 7707IU | 154% |
| Vitamin C | 51mg | 57% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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