Caldosa

Caldosa is Cuba's great communal pot — a thick, nourishing stew packed with tropical root vegetables (viandas) that has been the centrepiece of neighbourhood gatherings and celebrations for generations. Often made in enormous cauldrons for block parties called caldosas, it is the Cuban equivalent of a potluck: everyone brings something, and the pot feeds everyone. Each region and family varies the viandas, but the spirit is always the same.

Serves: 8

Ingredients

• 800 g (1.75 lb) bone-in pork shoulder, cut into large chunks
• 300 g (10.5 oz) yuca (cassava), peeled and cut into 4 cm (1.5 in) chunks
• 300 g (10.5 oz) malanga (taro), peeled and cut into 4 cm (1.5 in) chunks
• 300 g (10.5 oz) boniato (Cuban sweet potato) or regular sweet potato, cut into chunks
• 2 medium plantains (semi-ripe), cut into rounds
• 2 corn cobs, cut into 4 cm (1.5 in) rounds
• 1 medium white onion, diced
• 1 green bell pepper, diced
• 6 cloves garlic, minced
• 400 g (14 oz) can crushed tomatoes
• 2 litres (8 cups) chicken or pork stock
• 2 tsp (8 g) ground cumin
• 1 tsp (3 g) dried oregano
• 3 tbsp (45 ml) olive oil
• Salt, pepper, and hot sauce to taste
• Fresh coriander and lime wedges, to serve

Instructions

1. Season the pork generously with salt, pepper, and cumin. Heat oil in a very large, heavy pot over high heat. Brown the pork in batches for 4-5 minutes per side. Remove and set aside.
2. Sauté the onion and bell pepper in the same pot for 8 minutes. Add the garlic and oregano, cook 1 minute. Add the crushed tomatoes, cook for 5 minutes.
3. Return the pork to the pot, pour in the stock. Bring to a boil, skim any foam, reduce heat, cover and simmer for 40 minutes.
4. Add the yuca, malanga, and corn. Simmer for 15 minutes. Add the boniato and plantains. Continue simmering for a further 15-20 minutes until all vegetables are completely tender.
5. The stew should be thick and hearty — if too thin, mash a few pieces of the root vegetables into the broth.
6. Season generously with salt, pepper, and hot sauce. Serve in large bowls with fresh coriander, lime wedges, and white rice alongside.

Cook's Notes: Viandas (tropical root vegetables) are available in Latin grocery stores or Caribbean markets. If yuca or malanga are unavailable, substitute parsnips or regular taro. Add them in stages as they have different cooking times — yuca takes longest. This dish is made to feed a crowd and scales effortlessly.