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1
Soak the tasajo overnight in cold water, changing the water at least twice.
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2
Remove the tasajo from the water and cut into 1-inch pieces.
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3
Cut the ribs into individual ribs.
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4
Cut the flank steak into 1 inch strips.
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5
Cut the pork into 1-inch pieces.
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6
Place the tasajo and ribs in a stock pot and cover with water.
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7
Season the water with salt and pepper.
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8
Cook the meat for about 1 hour or until the ribs are tender.
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9
Remove from the heat and drain.
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10
In a stock pot, heat the olive oil.
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11
When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper.
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12
Saute the mixture for 2 to 3 minutes.
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13
Add the flank steak and pork loin.
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14
Brown the meat for 3 to 4 minutes.
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15
Season the meat with salt.
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16
Add the yuca, name, malanga, and corn.
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17
Season with salt and pepper.
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18
Add 4 quarts chicken stock and bring to a boil.
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19
Reduce to a simmer and cook for 45 minutes or until the vegetables are tender.
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20
Add the boniato, green plantains, and lime juice.
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21
Cook for 10 minutes.
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22
Add the calabaza and the ripe plantains and cook for 15 minutes.
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23
Season with salt and pepper.
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24
The stew will be creamy with pieces of meat and vegetables.
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25
Serve with crusty bread.
