Ingredients

3/4 pound tasajo (salt-dried beef)
1 pound baby back ribs
1 pound flank steak
1 pound pork loin
1 cup olive oil
2 cups chopped onions
1/4 cup chopped garlic
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup peeled, seeded, and chopped tomatoes
1 tablespoon cumin
1 tablespoon Spanish paprika
1 tablespoon black pepper
1 pound yuca, peeled and cut into 2-inch pieces

1 pound name (white yam), peeled and cut into 2-inch pieces
1 pound yellow malanga, peeled and cut into 2-inch pieces
2 ears of corn, scraped off the cob
1 pound boniato, cut into 2-inch pieces
2 green plantains, cut into 2-inch pieces
Juice of three limes
1 pound calabaza, peeled and cut into 2-inch pieces
2 ripe plantains, cut into 2-inch pieces

Directions

Soak the tasajo overnight in cold water,
changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces. Cut the ribs
into individual ribs. Cut the flank steak into 1 inch strips. Cut the pork into 1-inch pieces. Place the
tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for
about 1 hour or until the ribs are tender. Remove from the heat and drain. In a stock pot, heat the olive oil.
When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute
the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season
the meat with salt. Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken
stock and bring to a boil. Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add
the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and
cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables.
Serve with crusty bread.