Ninis Cuban Tropical Soup Sopita Tropical De Nini Recipes

AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES

Steps:

• Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
• In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.

NINI'S CUBAN TROPICAL SOUP, SOPITA TROPICAL DE NINI

Steps:

• 1. Skin and cut the whole chicken into pieces. Put into a deep heavy soup pot. Add about 2 quarts of cold water, the whole quarted onion, smashed garlic, half green pepper whole do no cut into pieces, cilantro sprigs whole with the leaves, 1 tablespoon salt and some of the black pepper. cover and cook chicken for about 45 minutes. Cook until chicken is tender reduce heat and simmer on very low.
• 2. While chicken is cooking prep the vegetables. If you have found them frozen at the supermarket rinse and put into a dish cut in pieces, the cut boniato, white sweet potato, cut plantains, cut yuca root or casava root in pieces and Cuban calabaza or carribbean tropical pumpkin. If fresh peeled and cut into bite sized pieces or if frozen it will be cut and ready to add to your soup. Sometimes you can find the frozen mixture of all of these vegetables all together in one bag to make a dish called Ajiaco, Another kind of Cuban Tropical Soup. If you can find this Ajiaco vegetables then buy two bags because it has all of these vegetables already in it and ready to cook in your soup broth.
• 3. When your chicken has cooked remove all the chicken from the pot and very carefuly strain the soup removing the onion and pepper. To the broth add the preped root vegetables, the two envelopes of Sazon Goya, and garlic powder and the other tablespoon of salt. You may add the pieces of fresh corn if you like with the rest of the root vegetables. Cook over medium heat until the vegetables are fork tender. about one hour and 10 minutes. I like to add fresh corn to this soup if I have it on hand.
• 4. While the root vegetables are cooking de-bone the chicken and cut into bite sized pieces. Add back to the soup the last half hour before soup is done. Serve the soup in large bowls with a lime wedge and hot Cuban toasty bread or French or Italian toasty bread. You are in for a real taste sensation. Enjoy