- 10 quarts water
- 1 lb beef jerky (tasajo)
- 2 lbs flank steak, cubed
- 2 lbs pork, cubed
- 2 lbs pork spare ribs, separated (optional)
- 1 3lb hen, cut up
- 4 ears corn, cut in fourths
- 2 lbs malanga (a yellow taro)peeled, cut in chunks
- 4 green plantains (soaked in lime juice)peeled, cut in chunks
- 2 lbs yuca (frozen or fresh)peeled, cut in chunks
- 2 lbs Cuban boniato (sweet potato, not yam)peeled, cut in chunks
- 2 lbs pumpkin, peeled, cut in chunks
- 1 lb ñame (a white taro) peeled, cut in chunks
- 1 lb guagui (a greyish taro) peeled, cut in chunks
- 4 ripe plantains, peeled, cut in chunks
- 4 limes for soaking green plantains
- Salt and freshly ground pepper to taste
- Sofrito (see recipe below)
The day before:
Cut the beef jerky in large pieces and soak in water to cover. Soak overnight.
Next day, drain and place in a very large and deep stockpot. Add the 10 quarts of water and the cut up hen.
Boil for one hour. Add the flank steak and pork pieces. Add the spare ribs. Boil for one more hours. Remove fat and froth that will rise to top.