Cuban Ajiaco: Pork and Root Vegetable Stew

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add pork shoulder and sear until browned on all sides, about 8-10 minutes. Remove pork and set aside.

Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and ground cumin, cooking for 1 minute until fragrant.

Return the seared pork to the pot. Pour in chicken broth, ensuring the pork is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.

Add the yuca, boniato, and malanga to the pot. Stir in salt and black pepper. Increase heat to medium-low, cover, and continue to simmer for another 45 minutes, or until all root vegetables are tender and the pork is easily shredded.

Carefully remove about 1 cup of the cooked root vegetables and mash them with a fork. Return the mashed vegetables to the stew, stirring well to thicken the broth slightly.

Taste and adjust seasoning as needed. Ladle the hearty Cuban Ajiaco into bowls and garnish with fresh chopped cilantro before serving.