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 Cup 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 Quart Chicken stock
1 Pound Boniato; cut 2" pieces
2 Green plantains; cut 2" pieces Juice of three limes
1 Pound Calabaza; peeled, and Cut into 2" pieces
2 Ripe plantains; cut 2" pieces Crusty bread; for serving
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. This recipe yields 8 servings.
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