Ajiaco is a traditional dish from several 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 an exquisite variant full of flavor.
Ajiaco is a comforting Colombian soup, full of flavors and textures. Its delicious aroma fills the house, and preparing it together is a unique experience.
Enjoying a hot bowl of Ajiaco with family creates special and memorable moments.
Ajiaco
Ingredients
2 pounds of Costilla de cerdo
50 Hojas de quelite se puede sustituir por espinaca
½ Panela rayada
3 Rodajas de piña en cuadritos
1 Plátano maduro cortado en cuadritos frito
1 Pizca de pimienta de chapa
1 Tomate grande
2 Cebollas
1 Chiltoma
1 tablespoon of Vinagre
1 pound of Masa de tortilla
2 cups of Leche
2 Huevos
12 Jocotes sazones verdes dulces
Pimiento de castilla
Jengibre
6 Dientes de ajo
1 pinch of Sal
Preparation
Step 1 : The quelite leaves or spinach are cooked until soft and finely chopped.
Step 2 : The pork ribs are cooked with salt, onion, and garlic for about 90 minutes.
Step 3 : Once soft, add the pineapple, ripe plantain, sweet green jocotes, and well-drained quelite or spinach.
Step 4 : Grind the rest of the ingredients and mix with the masa dissolved in milk.
Step 5 : Add the beaten eggs, grated sweet, vinegar, and salt to taste.
Step 6 : Everything is cooked over low heat, stirring frequently to prevent sticking.
Step 7 : Once cooked, decorate with thin slices of golden-fried onion and jocotes on top.
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