Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork
cubes and cook until both meats are completely tender. Drain
the meat, reserving 8 cups of the cooking liquid.
In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain
, all the meat stocks, bay leaves and cumin
. Cook for approximately 30 minutes and add the pumpkin
and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper