Ajiaco Cubano

Ingredients

• MEATS
• 5 quarts water
• 1/2 lb beef jerky (tasajo, found in Latin grocery stores)
• 1 lb flank steak, cubed
• 1 lb pork spareribs, separated
• 1 1/2 lbs chicken pieces
• VEGETABLES
• 2 ears corn, cut in fourths
• 1 lb yellow taro root, peeled, cut in chunks (malanga, found in Latin grocery stores)
• 1 lb yucca root, cut in chunks (cassave, fresh or frozen)
• 1 lb sweet potato, peeled & cut in chunks (boniato, not yam)
• 1 lb fresh pumpkin, peeled & cut in chunks (calabaza)
• 1/2 lb white taro root, peeled & cut in chunks (name, found in Latin grocery stores)
• 1/2 lb grey taro root, peeled, cut in chunks (guaqui)
• 2 ripe plantains, peeled and cut in chunks
• 2 fresh limes (for soaking the green plantains) or 2 fresh sour oranges (for soaking the green plantains)
• salt, to taste
• fresh coarse ground black pepper, to taste
• SOFRITO
• 2 tablespoons olive oil
• 1 onion, chopped
• 5 scallions, sliced in 2-inch pieces
• 2 garlic cloves, minced
• 1 large green pepper, sliced in 1/2-inch strips
• 1 cup tomato puree (Glen Muir)
• 1 -2 teaspoon oregano
• 1/4 - 1/2 teaspoon cumin
• 1 -2 teaspoon salt, to taste
• fresh ground black pepper, to taste
• 1 -2 whole bay leaf