Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         tasajo -- (salt-dried beef)
   1      pound         baby back ribs
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   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, chopped
   1                    red bell pepper -- seeded, chopped
   1      cup           peeled -- seeded, chopped
                        -- tomatoes
   1      tablespoon    cumin
   1      tablespoon    spanish paprika
   1      tablespoon    freshly-ground black pepper
   1      pound         yuca -- peeled, and
                        cut into 2" pieces
   1      pound         name -- (white yam), peeled,
                        -- and
                        cut into 2" pieces
   1      pound         yellow malange -- peeled, and
                        cut into 2" pieces
   2      ears          corn - kernels scraped from the cob
   4      quarts        chicken stock
   1      pound         boniato -- cut 2" pieces
   2                    green plantains -- cut 2" pieces
                        three limes -- juice of
   1      pound         calabaza -- peeled, and
                        cut into 2" pieces
   2                    ripe plantains -- cut 2" pieces
                        crusty bread -- for serving

Preparation:

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.