ajiaco-emerilized

Categories
Emeril
Yield
4 servings
MeasureIngredient
¾ pounds Tasajo (salt-dried beef)
1 pounds Baby back ribs
1 pounds Flank steak
1 pounds Pork loin
1 cup Olive oil
2 cups Chopped onions
¼ cup Chopped garlic
Green bell pepper, seeded
  And chopped
Red bell pepper, seeded and
  Chopped
1 cup Peeled, seeded, and chopped
  Tomatoes
1 tablespoon Cumin
1 tablespoon Spanish paprika
1 tablespoon Black pepper
1 pounds Yuca, peeled and cut into
Inch pieces
1 pounds Name (white yam), peeled and
  Cut into 2-inch pieces
1 pounds Yellow malange, peeled and
  Cut into 2-inch pieces
Ears of corn, scraped off
  The cob
1 pounds Boniato, cut into 2-inch
  Pieces
Green plantains, cut into
Inch pieces
  Juice of three limes
1 pounds Calabaza, peeled and cut
  Into 2-inch pieces
Ripe plantains, cut into
Inch pieces

Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces.

Cut the ribs into individual ribs. Cut the flank steak into 1 inch strips. Cut the pork into 1-inch pieces. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or the ribs are tender. Remove from the heat and drain. In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes.

Season the meat with salt. Add the yuca, name, malanga, and corn.

Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread.

Yield: about 8 servings

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