Caldosa is a common dish at family and neighborhood celebrations, and is usually prepared by a group of people in an open space, even the street. The list of ingredients is not fixed and caldosa is made with whatever ingredient is contributed by neighbors. This dish dates from pre-Columbian times and saw a revival with the Cuban depression of the 1990s. Many Cuban Americans brought the dish with them when arriving in the United States, as it was an easy dish to prepare with whatever was available.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
Total Time
5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs pork
- 1½ lbs beef
- 1 medium chicken
- 10 medium potatoes
- 3 large sweet potatoes
- 6 medium taros
- 4 ears of corn
- 3 lbs pumpkin
- 2 yucas, peeled and cut
- 2 medium onions
- 1 large red pepper
- 6 garlic cloves
- 2 Tbsp lard
- 1 tsp oregano
- 2 bay leaves
- 2 cups tomato paste
- Salt, to taste
- ground black pepper, to taste
Directions
- Fill ¾ of a big pot with water and put it over medium heat. Add the pork and beef, cut in small pieces, and the bay leaves. Cover and cook for 40 minutes.
- Add the chicken, cut into pieces, cover, and cook for 30 minutes.
- Add the yucas, peeled and cut. Add the sweet potatoes, cut in thick slices. Cover and cook for 15 minutes.
- Add the potatoes and the taros, cut into thick slices, and the ears of corn (whole or pieces). Cover and cook for 15 more minutes.
- Heat the lard in a frying pan. Add the onions, chopped; the pepper, cut in strips; and the garlic, crushed. Sauté for 2 minutes.
- Add the oregano and cumin, and stir.
- Add the tomato paste and mix. Cook to a boil.
- Uncover the pot and add this mix, stirring well, and cook for 45 minutes, until the broth thickens and the meat is almost shredded.
- Season with salt and pepper to taste.
- Serve hot.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.