Ajiaco has always been more than just a soup to me; it’s a warm hug in a bowl, a true taste of home that instantly transports me back to my grandmother’s kitchen. The aroma of simmering herbs, tender chicken, and creamy corn fills the air, promising a deeply satisfying meal. This traditional Colombian chicken soup is incredibly nourishing and packed with comforting flavors, making it the ultimate Ajiaco Colombian comfort food. I’ve spent years perfecting this recipe, tweaking it just so, and now I get to share it with you. Let’s get cooking!
Why You’ll Love This Ajiaco Recipe
Get ready to fall in love with this incredible soup! Here’s why this Ajiaco is a winner:
- Unforgettable Flavor: A rich, herbaceous broth brimming with tender meats and a variety of root vegetables creates a complex and satisfying taste.
- Comfort in a Bowl: This hearty soup is the definition of comfort food, perfect for chilly evenings or when you need a little pick-me-up.
- Simple Ingredients: We use readily available ingredients to create an authentic taste that’s surprisingly easy to achieve.
- Authentic Taste: This recipe stays true to the traditional roots of this beloved dish, offering a genuine culinary experience.
- Perfect for Beginners: If you’re new to making this classic, this Easy Ajiaco recipe breaks down the process beautifully.
- A True Colombian Delight: You’ll be making a delicious Colombian chicken soup that will impress everyone around your table.
- Hearty and Filling: Packed with protein and vegetables, it’s a complete meal that will keep you satisfied.
Ingredients for Traditional Ajiaco
Gathering the right Ajiaco ingredients is key to unlocking that authentic Colombian flavor. For this hearty soup, you’ll need:
- 3 tablespoons Extra Virgin Olive Oil – the base for sautéing our aromatics
- 1 medium Onion, small diced – for a sweet and savory foundation
- 1 Carrot, diced – adds a touch of sweetness and color
- 3-4 cloves Garlic, minced or grated – essential for that signature aroma
- 2 teaspoons Salt, divided – we’ll season in stages
- 1 teaspoon Dried Oregano – brings herbaceous notes
- 0.25 teaspoon Cumin – for a hint of earthiness
- 0.25 teaspoon Black Pepper – a touch of warmth
- 1 pound Smoked Ham Hocks or Ham Shank – the flavor powerhouse for our broth
- 0.5 pound Flank Steak, cubed – adds rich beefiness
- 0.5 pound Pork Stew Meat, cubed – for tender, savory bites
- 14.5 ounces Canned Diced Tomatoes, drained – brings a touch of acidity
- 12 cups Water – the base for our flavorful broth
- 1 Green Plantain, peeled and cut into ½-inch rounds – adds a starchy, slightly firm texture
- 1 Malanga, peeled and cut into 1-inch pieces – a creamy root vegetable
- 1 Yuca, peeled and cut into 1-inch pieces – provides a unique, slightly sweet flavor and starchy texture, crucial for an authentic Ajiaco recipe with potatoes and other root vegetables.
- 1.5 Corn Cobs, cut into thin rounds – for sweetness and texture
- 1 medium Boniato, peeled and cut into 1-inch pieces – a sweet potato relative that adds creaminess
- 1 pound Pumpkin, peeled and cut into 1-inch pieces – contributes a subtle sweetness and vibrant color
- 1 Semi-Ripe Plantain, peeled and cut into ½-inch rounds – this one will break down more, thickening the soup
How to Make Ajiaco Bogotano
Let’s dive into making this incredible soup! Following these steps will ensure you get that authentic flavor and hearty texture everyone loves about Ajiaco Bogotano. This recipe is designed to guide you through each stage of how to make Ajiaco perfectly, even if it’s your first time.
- Step 1: Start by heating the 3 tablespoons Extra Virgin Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 1 medium Onion, small diced and 1 Carrot, diced. Sauté these vegetables for about 3 minutes until the onion becomes translucent and fragrant.
- Step 2: Stir in the 3-4 cloves Garlic, minced or grated, along with 1 teaspoon of salt, 1 teaspoon Dried Oregano, 0.25 teaspoon Cumin, and 0.25 teaspoon Black Pepper. Cook for just one more minute, stirring constantly until the garlic is aromatic – be careful not to burn it!
- Step 3: Now, add your meats to the pot: 1 pound Smoked Ham Hocks or Ham Shank, 0.5 pound Flank Steak, cubed, and 0.5 pound Pork Stew Meat, cubed. Let them brown slightly for about 2-3 minutes, searing the outside to lock in flavor.
- Step 4: Toss in the 14.5 ounces Canned Diced Tomatoes, drained. Give everything a good mix to combine the tomatoes with the meats and aromatics.
- Step 5: Pour in the 12 cups Water. Increase the heat to bring the entire mixture to a rolling boil.
- Step 6: Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer gently for 60 minutes. This allows the tougher meats to start tenderizing and the flavors to meld beautifully.
- Step 7: Carefully remove the ham shank from the pot. Once it’s cool enough to handle, chop the meat into bite-sized pieces and return it to the pot. This is a crucial step for a flavorful Ajiaco recipe with chicken and other meats.
- Step 8: Add the first set of root vegetables: 1 Green Plantain, peeled and cut into ½-inch rounds, 1 Malanga, peeled and cut into 1-inch pieces, and 1 Yuca, peeled and cut into 1-inch pieces. Bring the soup back to a boil, then cover and simmer for another 30 minutes until these vegetables are starting to soften.
- Step 9: Add the remaining vegetables: 1.5 Corn Cobs, cut into thin rounds, 1 medium Boniato, peeled and cut into 1-inch pieces, 1 pound Pumpkin, peeled and cut into 1-inch pieces, and 1 Semi-Ripe Plantain, peeled and cut into ½-inch rounds. Bring it back to a boil, cover, and cook for an additional 30 minutes, or until all the vegetables are tender and the broth has thickened slightly.
- Step 10: Taste the soup and adjust salt if needed. Serve this hearty Ajiaco recipe with chicken hot, perhaps with a side of crusty bread or over white rice for an even more satisfying meal.
Pro Tips for the Best Authentic Ajiaco Recipe
To elevate your Ajiaco from good to absolutely spectacular, try incorporating these tips. They’re the little things that truly make a difference in achieving that perfect, comforting flavor.
- Don’t skip browning the meats; this step creates a deeper, richer flavor base for your soup.
- Use a variety of potatoes and root vegetables for the best texture and flavor complexity; the different starches help thicken the broth naturally.
- Taste and adjust seasoning throughout the cooking process, especially after adding the ham hocks, as they can be quite salty.
What’s the secret to perfect Ajiaco?
The real secret to a perfect Ajiaco lies in the quality and variety of the guascas (herbs) and the slow simmering process. Using fresh herbs and allowing the flavors to meld over time is key to achieving that authentic depth. This is how you make the Best Ajiaco recipe.
Can I make Ajiaco ahead of time?
Yes, you can absolutely prepare the base of your Ajiaco ahead of time! Sautéing the aromatics and browning the meats can be done a day in advance. Store them separately in the refrigerator and add the liquid and vegetables when you’re ready to cook.
How do I avoid common mistakes with Ajiaco?
A common pitfall is overcrowding the pot, which can steam the vegetables instead of letting them cook properly. Also, be mindful of the salt from the ham hocks; add salt gradually and taste as you go. Overcooking can make the root vegetables too mushy, so add them in stages.
Best Ways to Serve Ajiaco Santa Fe de Bogota
Serving this incredible soup is almost as much fun as making it! This hearty Ajiaco Santa Fe de Bogota is a complete meal on its own, but a few thoughtful additions can make it even more special. It truly is the ultimate Ajiaco Colombian comfort food.
- Classic Accompaniments: Traditionally, Ajiaco is served with a dollop of heavy cream or crema, avocado slices, and capers. These additions provide a lovely richness and tang that perfectly complements the savory broth.
- With Rice or Bread: For an even heartier meal, serve a generous bowl of Ajiaco over fluffy white rice, or alongside crusty bread for dipping into that flavorful broth.
- A Side Salad: A simple, light green salad with a vinaigrette dressing can offer a refreshing contrast to the richness of the soup.
Nutrition Facts for Ajiaco
This hearty soup is packed with flavor and nutrients. Here’s a breakdown of what you can expect per serving of this delicious Ajiaco:
- Calories: 450 kcal
- Fat: 15 g
- Saturated Fat: 4 g
- Protein: 35 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Sugar: 8 g
- Sodium: 800 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Ajiaco
Properly storing and reheating your delicious Ajiaco ensures you can enjoy its comforting flavors for days to come. Once cooked, allow the soup to cool down slightly, but don’t leave it at room temperature for more than two hours to maintain food safety. For refrigerator storage, transfer the cooled soup into airtight containers. It will keep well for about 3 to 4 days.
If you want to store your Ajiaco for longer, freezing is an excellent option. Make sure the soup is completely cool before portioning it into freezer-safe containers or heavy-duty freezer bags. You can freeze Ajiaco for up to 3 months. When you’re ready to enjoy it again, the best method is to thaw it overnight in the refrigerator. Then, gently reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. Some root vegetables might become a bit soft after freezing and reheating, which is normal for this hearty soup.
Frequently Asked Questions About What is Ajiaco Soup
What is Ajiaco soup?
Ajiaco is a traditional and hearty soup originating from Colombia, particularly famous in the Bogota region. It’s known for its rich broth, tender chicken, and a unique blend of root vegetables, including corn and potatoes. This flavorful soup is often considered a national dish and a true comfort food.
What’s the history behind Ajiaco?
The Ajiaco history is deeply intertwined with Colombian culture and indigenous traditions. While the exact origins are debated, it’s believed to have evolved from pre-Columbian stews, incorporating ingredients like corn and potatoes. Over time, Spanish influences brought additions like chicken and different herbs, shaping it into the beloved dish we know today as Ajiaco Santa Fe de Bogota.
What’s the difference between Ajiaco and Sancocho?
While both are hearty Latin American soups, Ajiaco vs Sancocho have distinct differences. Sancocho is generally a more widespread soup across Latin America, often featuring a clearer broth and a wider variety of meats and root vegetables, with regional variations. Ajiaco, especially the Bogotano style, is characterized by its specific blend of root vegetables, the use of guascas (a particular herb), and often a thicker, creamier broth from the starches of the potatoes and plantains.
Can I make Ajiaco with different meats?
Absolutely! While chicken is the most common protein, you can certainly adapt your Ajiaco recipe. Many families enjoy variations using pork, beef, or even a combination, like the Ajiaco recipe with pork and chicken. Some recipes even use smoked ham hocks for an extra layer of savory depth, contributing to the rich flavor profile of this versatile soup.
Variations of Ajiaco You Can Try
While this classic Ajiaco recipe is fantastic, don’t be afraid to experiment! There are so many delicious ways to put your own spin on this comforting soup. Whether you’re looking for a vegetarian option, a different protein, or a unique flavor twist, there’s a variation for everyone.
- Vegetarian Ajiaco: For a meat-free version, simply omit the meats and ham hocks. You can boost the flavor with extra herbs, vegetables like zucchini or sweet potatoes, and perhaps some vegetable broth instead of water. It’s a wonderful way to enjoy the essence of Ajiaco without meat.
- Heartier Meats: If you love a robust flavor, try this Ajiaco recipe with pork shoulder or beef chuck. Slow cook these meats until fork-tender before adding them to the soup. The richer flavor profile complements the root vegetables beautifully.
- Ajiaco de Pollo Recipe: This is perhaps the most common variation, focusing on tender chicken pieces. You can use chicken thighs or breasts, adding them after the initial broth has simmered for a bit to ensure they don’t overcook. This Ajiaco de pollo recipe is incredibly satisfying and popular for a reason!
- Lighter Broth: If you prefer a less dense soup, you can use chicken broth instead of water and reduce the amount of starchy vegetables like yuca and plantain. This results in a lighter, yet still flavorful, bowl of Ajiaco.
Ajiaco: Irresistible Colombian Mama’s Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Ajiaco is a hearty and flavorful Cuban soup, perfect for a comforting meal. It features a rich broth with tender meats and a variety of tropical root vegetables, simmered to perfection. This Ajiaco recipe is easy to follow and delivers authentic Cuban taste.
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium Onion, small diced
- 1 Carrot, diced
- 3–4 cloves Garlic, minced or grated
- 2 teaspoons Salt, divided
- 1 teaspoon Dried Oregano
- 0.25 teaspoon Cumin
- 0.25 teaspoon Black Pepper
- 1 pound Smoked Ham Hocks or Ham Shank
- 0.5 pound Flank Steak, cubed
- 0.5 pound Pork Stew Meat, cubed
- 14.5 ounces Canned Diced Tomatoes, drained
- 12 cups Water
- 1 Green Plantain, peeled and cut into ½-inch rounds
- 1 Malanga, peeled and cut into 1-inch pieces
- 1 Yuca, peeled and cut into 1-inch pieces
- 1.5 Corn Cobs, cut into thin rounds
- 1 medium Boniato, peeled and cut into 1-inch pieces
- 1 pound Pumpkin, peeled and cut into 1-inch pieces
- 1 Semi-Ripe Plantain, peeled and cut into ½-inch rounds
Instructions
- Heat olive oil in a large, heavy-bottom pot over medium heat. Add diced onion and carrot; sauté for about 3 minutes until the onion is translucent.
- Stir in minced garlic, 1 teaspoon of salt, oregano, cumin, and black pepper. Cook for 1 additional minute.
- Add smoked ham hocks, flank steak, and pork stew meat to the pot. Brown the meat slightly for 2-3 minutes.
- Incorporate the drained diced tomatoes and mix well.
- Pour in 12 cups of water and bring the mixture to a boil.
- Reduce heat to medium-low, cover, and simmer for 60 minutes.
- Remove the ham shank, chop it into bite-sized pieces, and return it to the pot.
- Add green plantain, malanga, and yuca to the pot. Bring to a boil again, cover, and simmer for 30 minutes.
- Add corn, boniato, pumpkin, and semi-ripe plantain. Bring to a boil once more, cover, and cook for an additional 30 minutes until tender.
- Taste and adjust salt if necessary. Serve hot, optionally with crusty bread or over white rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, cool quickly and transfer to a freezer-safe container. Ajiaco can be frozen for up to 2 months.
- Thaw frozen Ajiaco overnight in the fridge and reheat gently over medium heat.
- Root vegetables may become mushy upon freezing; consider adding fresh ones when reheating.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 70 mg