Cuban soup "Ajiaco" with root vegetables and meat mix

Cuban soup "Ajiaco" with root vegetables and meat mi

Ingredients

• 225 gr. chicken pieces 225 gr. cut into 4 pieces of beef jerky (tasayo), soak overnight, drain 340 gr. sliced ​​1 cm thick chorizo ​​sausages 450 gr. cut into 4 cm pieces of beef for stewing (inner part of the back cut, shoulder blade, neck, rump) 450 gr. chopped into 4 cm pieces of pork for stewing 2 tbsp. l. lard 7 l. water 1 large head of onion 4 cloves of garlic.
• Sauce: 1 large green pepper, seeded and cut into small cubes 1 can (425 g) tomato sauce 2.5 tbsp. l. salt
• Vegetables: 2 cobs of corn, cut into 3-4 equal parts 1 ripe banana plantan, peeled and sliced ​​lengthways in the form of green beans 1/2 pumpkin, peeled and chopped 450 gr. diced cassava 450 gr. diced sweet potatoes 225 gr. diced white yam (white sweet potato) 2 peeled green vegetable plantain bananas (whole) Juice of 1 lime

Directions

1. In a large saucepan, bring water to a boil. In a large skillet with lard, sauté the onions, garlic, chicken, beef jerky, chorizo, and fresh pork and beef until the onions are caramelized and the meat is cooked through. Gently transfer the contents of the skillet to a pot of boiling water. Simmer for an hour at a low boil, periodically skimming off the foam. In the same large skillet, simmer green peppers in tomato sauce until soft, season with salt.
2. During this time, prepare the vegetables and place them in a large pot of boiling stock. Add the sauce, cover the pot and cook over low heat for 5-10 minutes. Remove the whole plantains and cook the soup for another 50 minutes. Cut the plantains into 1cm slices, sprinkle them with fresh lime juice and put them back in the soup while it has cooked for the last 50 minutes. Serve immediately.