Ajiaco Recipe – Eats Now

Name: Ajiaco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE AJIACO:; 2 whole Red Potatoes; 2 whole Waxy Golden Potatoes; 12 whole Papa Criollas (Andean Potatoes), Or Substitute Fingerling Potatoes Instead; 2 whole Carrots, Peeled, And Cubed; 1 clove Garlic; 1 whole Onion, Diced; 1 whole Serrano Chili Pepper, Sliced; 2 Tablespoons Olive Oil; 6 cups Vegetable Broth; 4 leaves Bay Leaves; 2 Tablespoons Guascas (or Fresh Oregano As A Substitute); 2 ears Corn, Cut Into 4 Pieces Crosswise; 2 whole Scallions, Chopped; FOR THE GARNISHES (OPTIONAL BUT RECOMMENDED):; 1 whole Avocado, Cut Into Slices; 2 Tablespoons Capers, Rinsed; 1/4 cups Full Fat Greek Yogurt; FOR THE MODIFIED SALSA VERDE:; 1/2 whole Red Onion, Diced; 2 cloves Garlic, Minced; 4 sprigs Parsley, Finely Chopped; 2 Tablespoons White Vinegar; 1 Tablespoon Olive Oil

Servings: persons

FOR THE AJIACO:
2 whole Red Potatoes
2 whole Waxy Golden Potatoes
12 whole Papa Criollas (Andean Potatoes), Or Substitute Fingerling Potatoes Instead
2 whole Carrots, Peeled, And Cubed
1 clove Garlic
1 whole Onion, Diced
1 whole Serrano Chili Pepper, Sliced
2 Tablespoons Olive Oil
6 cups Vegetable Broth
4 leaves Bay Leaves
2 Tablespoons Guascas (or Fresh Oregano As A Substitute)
2 ears Corn, Cut Into 4 Pieces Crosswise
2 whole Scallions, Chopped
FOR THE GARNISHES (OPTIONAL BUT RECOMMENDED):
1 whole Avocado, Cut Into Slices
2 Tablespoons Capers, Rinsed
1/4 cups Full Fat Greek Yogurt
FOR THE MODIFIED SALSA VERDE:
1/2 whole Red Onion, Diced
2 cloves Garlic, Minced
4 sprigs Parsley, Finely Chopped
2 Tablespoons White Vinegar
1 Tablespoon Olive Oil

1
Take a large stockpot over medium heat and add red potatoes, golden potatoes, fingerling potatoes, carrots, garlic, onion, and chili pepper into the pot. Mix around for 5 minutes to warm vegetables up and enliven flavors, occasionally adding olive oil.
2
After 5 minutes, add vegetable broth to soup, ideally submerging all ingredients into broth. Bring broth to a boil before lowering heat to medium-low. Let soup simmer for roughly 20 minutes.
3
At the 20-minute mark, start to push some of the potatoes against the edges of the stockpot in order to break them up. This will thicken the soup. After mashing some potatoes, add guascas and stir thoroughly into soup. Continue to let soup simmer for another 20 minutes.
4
After 20 minutes, add ears of corn and scallions. Mash up a few more potatoes if you can, and let the entire ajiaco simmer for another 15 minutes.
5
As the soup simmers in the final 15 minutes, begin to prepare garnishes. If making the modified salsa verde, prepare that first in order to let the flavors mix together. After garnishes are ready and the soup is done simmering, take off heat and serve with garnishes and salsa.
6
For the modified salsa verde, simply mix all salsa ingredients together.
7
Recipe adapted and translated from My Colombian Recipes and Historia Cocina

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE AJIACO:, 2 whole Red Potatoes, 2 whole Waxy Golden Potatoes, 12 whole Papa Criollas (Andean Potatoes), Or Substitute Fingerling Potatoes Instead, and more.

Yes, Ajiaco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ajiaco

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