Main Course · Dinner · Latin American ·

Hearty Cuban Ajiaco with Yucca and Plantains

Name: Hearty Cuban Ajiaco with Yucca and Plantains
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Olive Oil, 2 tbsp; Garlic, 3 cloves — minced; Lime Juice, 1 lime — juiced; Oregano, 1 tsp; Cumin, 1 tsp; Salt & Pepper, To taste; Pork Shoulder, 1 lb — cubed; Chicken Thighs, 1 lb — sliced; Beef Chuck, 1/2 lb — cubed; Yellow Onion, 1 — diced; Bell Peppers, 2 — diced; Garlic, 4 cloves — minced; Corn, 2 ears — cut into pieces; Beef Stock, 2 cups; Tomato Sauce, 1 cup; Plantains, 2 — peeled and sliced; Yucca, 1 lb — peeled and cubed; Potatoes, 1 lb — peeled and cubed; Bay Leaves, 2 — leaves; Ground Cumin, 1 tsp; Smoked Paprika, 1 tsp; Cayenne Pepper, 1/2 tsp; Salt & Pepper, To taste

This traditional Cuban dish is a hearty stew combining meats and root vegetables, simmered to perfection with bold spices to create a comforting meal.

4.6(356 reviews)

·By Ethan Brooks·October 17, 2025

Hearty Cuban Ajiaco with Yucca and Plantains — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the marinade

For the meats

For the stew

For the seasoning

Nutrition

Per serving

Calories: 646 kcal
Protein: 32.5 g
Carbs: 66.9 g
Fat: 28.6 g
Fiber: 5.5 g

Whole recipe

Total

Calories: 3877 kcal
Protein: 195.2 g
Carbs: 401.4 g
Fat: 171.7 g
Fiber: 32.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Olive Oil 2 tbsp	238	0	0	27	0
Garlic 3 cloves — minced	13	0.5	2.8	0	0.2
Lime Juice 1 lime — juiced	11	0.2	3.7	0.1	0.1
Oregano 1 tsp	6	0.2	1.3	0.1	0.8
Cumin 1 tsp	8	0.4	0.9	0.5	0.2
Salt & Pepper To taste	0	0	0	0	0
Pork Shoulder 1 lb — cubed	687	64	0	47	0
Chicken Thighs 1 lb — sliced	626	53	0	45	0
Beef Chuck 1/2 lb — cubed	608	46	0	45	0
Yellow Onion 1 — diced	44	1.2	10	0.1	1.9
Bell Peppers 2 — diced	48	1.6	11.4	0.4	3.5
Garlic 4 cloves — minced	18	0.8	3.6	0	0.3
Corn 2 ears — cut into pieces	158	5	35	2	4
Beef Stock 2 cups	31	4	3	1	0
Tomato Sauce 1 cup	70	3	15	0.5	3
Plantains 2 — peeled and sliced	358	2.8	94	1	5.6
Yucca 1 lb — peeled and cubed	593	2.6	142	0.6	4
Potatoes 1 lb — peeled and cubed	349	8	80	0.4	8
Bay Leaves 2 — leaves	0	0	0	0	0
Ground Cumin 1 tsp	8	0.4	0.9	0.5	0.2
Smoked Paprika 1 tsp	6	0.3	1.1	0.3	0.7
Cayenne Pepper 1/2 tsp	3	0.2	0.6	0.2	0.3
Salt & Pepper To taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meats

1
Make the Marinade
In a mixing bowl, combine olive oil, minced garlic, lime juice, oregano, cumin, salt, and pepper.
2
Marinate the Meats
Add pork, chicken, and beef cubes to the marinade, mixing well to coat.
3
Refrigerate
Cover and refrigerate for at least 1 hour, preferably overnight.
Tip: For deeper flavor, marinate the meats overnight.

Preparing the Vegetables

1
Sauté Onions & Peppers
In a large pot, heat oil over medium heat and sauté onions and bell peppers until soft.
2
Add Garlic
Add minced garlic and continue to sauté until fragrant.
3
Combine Root Vegetables
Add corn, plantains, yucca, and potatoes, stirring well to combine.
Tip: Ensure the yucca is fully peeled to avoid any tough or fibrous pieces. Pro Tip: Use a sharp knife for even slicing of root vegetables to ensure uniform cooking.

How to Make Hearty Cuban Ajiaco with Yucca and Plantains

Total time: 4 h · Yields 6 servings

1
Brown the Meats
Remove meats from marinade and brown in the pot with vegetables, ensuring to sear all sides.
2
Build the Flavor Base
Add tomato sauce, beef stock, and bay leaves, stirring to combine.
3
Simmer the Stew
Reduce heat, cover, and let the stew simmer gently for 2 hours, stirring occasionally to prevent sticking.