Cuban-Style Hearty Meat and Root Vegetable Stew

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This hearty Cuban stew combines chicken, pork, and beef with tropical root vegetables like yuca, malanga, and boniato in a fragrant herbaceous broth. Slow-simmered for deep flavor, it is a comforting one-pot meal traditionally served with fresh lime and a side of white rice.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 7 gSugar
• 42 gProtein
• 680 mgSodium
• 1050 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meats

• 1.5 lb bone-in chicken thighs, skin removed
• 1 lb pork shoulder, cut into 1-inch cubes
• 1 lb beef shank or stew beef, cut into chunks
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp dried oregano
• 1 tsp ground cumin

For the sofrito and broth

• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 6 garlic cloves, minced
• 2 bay leaves
• 8 cups chicken broth or water
• 1/2 cup fresh cilantro, chopped

For the root vegetables

• 1 lb yuca (cassava), peeled and cut into 2-inch chunks
• 1 lb malanga, peeled and cubed
• 1 lb boniato (Cuban sweet potato), peeled and cubed
• 1 large green plantain, peeled and sliced into 1-inch rounds
• 2 ears of fresh corn, cut into 2-inch pieces

For serving

• 2 limes, cut into wedges
• Extra fresh cilantro leaves
• Cooked white rice (optional)
• Cuban bread (optional)

Directions

1. Season the chicken, pork, and beef evenly with salt, pepper, oregano, and cumin. Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Working in batches, brown the meats on all sides until a deep golden crust forms, about 6 to 8 minutes total. Transfer each batch to a plate and set aside.
3. Reduce heat to medium. Add the diced onion and bell pepper to the pot and sauté for 5 minutes until softened, scraping up any browned bits from the bottom.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Return all the meats to the pot along with the bay leaves and pour in the broth.
5. Bring the liquid to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes until the meats are tender and starting to pull from the bone.
6. Add the yuca, malanga, boniato, plantain, and corn to the pot. Continue to simmer uncovered for 35 to 40 minutes, until all the root vegetables are fork-tender and the broth has thickened slightly.
7. Remove the bay leaves. Lift the meats from the pot, shred the chicken and beef with a fork, and cut the pork into bite-sized pieces. Return all the meat to the stew.
8. Stir in the fresh chopped cilantro and taste for seasoning, adjusting salt and pepper as needed. Let the stew rest off the heat for 5 minutes so the flavors meld.
9. Ladle the stew into deep bowls, making sure each serving gets a generous mix of meats and vegetables. Serve immediately with fresh lime wedges, extra cilantro, and white rice or crusty Cuban bread on the side.

Cook’s Notes

• Brown the meats in batches rather than crowding the pot to develop deep flavor through proper browning and prevent steaming.
• Always squeeze fresh lime over each bowl just before eating; the acidity brightens the rich broth and balances the starchy root vegetables.
• If malanga is unavailable, substitute with taro root or an extra sweet potato. Yuca is essential for the authentic texture, so do not skip it.
• This stew tastes even better the next day, so consider making it ahead and reheating gently because the flavors deepen beautifully overnight.
• Serve with Cuban-style white rice on the side and let diners spoon the rich broth over it for a traditional presentation.

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