| 3/4 | lb | Tasajo; (salt-dried beef) |
| 1 | lb | Baby back ribs |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| 1 | lb | Flank steak |
| 1 | lb | Pork loin |
| 1 | c | Olive oil |
| 2 | c | Chopped onions |
| 1/4 | c | Chopped garlic |
| 1 | | Green bell pepper; seeded, chopped |
| 1 | | Red bell pepper; seeded, chopped |
| 1 | c | Peeled; seeded, chopped tomatoes |
| 1 | tb | Cumin |
| 1 | tb | Spanish paprika |
| 1 | tb | Freshly-ground black pepper |
| 1 | lb | Yuca; peeled, and |
| | Cut into 2" pieces |
| 1 | lb | Name (white yam); peeled, and |
| | Cut into 2" pieces |
| 1 | lb | Yellow malange; peeled, and |
| | Cut into 2" pieces |
| 2 | | Ears Corn - kernels scraped from the cob |
| 4 | qt | Chicken stock |
| 1 | lb | Boniato; cut 2" pieces |
| 2 | | Green plantains; cut 2" pieces |
| | Juice of three limes |
| 1 | lb | Calabaza; peeled, and |
| | Cut into 2" pieces |
| 2 | | Ripe plantains; cut 2" pieces |
| | Crusty bread; for serving |
