Ajiaco is a traditional dish from various Latin American countries, with unique ingredients and flavors in each region. In Nicaragua, it stands out for the addition of quelite leaves and jocote, offering a delicious and flavorful variation.
Ajiaco is a comforting Colombian soup, full of flavors and textures. Its delightful aroma fills the house, and making it together is a unique experience.
Enjoying a hot bowl of Ajiaco with family creates special and memorable moments.
Ajiaco
Ingredients
2 pounds of Pork rib
50 Quelite leaves can be replaced with spinach
½ Grated panela sugar
3 Pineapple slices diced
1 Ripened plantain cut into cubes and fried
1 Pinch of chili pepper
1 Large tomato
2 Onions
1 Chiltoma
1 tablespoon of Vinegar
1 pound of Tortilla dough
2 cups of Milk
2 Eggs
12 Green sweet jocotes
Castilla pepper
Ginger
6 Garlic cloves
1 pinch of Salt
Preparation
Step 1 : Quelite leaves or spinach are cooked until tender and then finely chopped.
Step 2 : Pork ribs are cooked with salt, onion, and garlic for approximately 90 minutes.
Step 3 : Once tender, pineapple, ripe plantain, jocotes, and well-drained quelite or spinach are added.
Step 4 : The remaining ingredients are blended and mixed with the masa dissolved in milk.
Step 5 : Add beaten eggs, grated sugar, vinegar, and salt to taste.
Step 6 : All is cooked over low heat, stirring frequently to prevent sticking.
Step 7 : Once cooked, garnish with thin slices of fried onions and jocotes on top.
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