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 to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	557.99 Kcal (2336 kJ)
Calories from fat	143.75 Kcal
		% Daily Value*
Total Fat	15.97g	25%
Cholesterol	238.79mg	80%
Sodium	932.29mg	39%
Potassium	569.48mg	12%
Total Carbs	34.46g	11%
Sugars	7.75g	31%
Dietary Fiber	2.21g	9%
Protein	66.17g	132%
Vitamin C	12.9mg	22%
Iron	42.9mg	239%
Calcium	81.2mg	8%

Amount Per 100 g
Calories	86.44 Kcal (362 kJ)
Calories from fat	22.27 Kcal
		% Daily Value*
Total Fat	2.47g	25%
Cholesterol	36.99mg	80%
Sodium	144.43mg	39%
Potassium	88.22mg	12%
Total Carbs	5.34g	11%
Sugars	1.2g	31%
Dietary Fiber	0.34g	9%
Protein	10.25g	132%
Vitamin C	2mg	22%
Iron	6.7mg	239%
Calcium	12.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12

Points
14

PointsPlus

Good Points

low fat,
saturated fat free

Bad Points

High in Sodium

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