• We recommend preparing the tasajo the night before so it's ready by the time you want to get the soup started. Just the tasajo into medium-sized pieces and soak it in water for 12 hours.
• Once the jerky is done soaking, drain it and combine with the diced chicken in a large pan over medium heat. Pour in 6 cups (1 ½ liters) of water and simmer for about 1 hour.
• Next add the pork and continue simmering for another hour. Make sure you skim the foam that forms on the surface of the water as the meat is cooking.
• Meanwhile, in a frying pan, heat up the lard and fry the bacon. Add in the tomato sauce, onion, garlic and chili pepper and simmer for about 15-20 minutes.
• Then it's time to add in the spices (cumin, bay leaf, oregano, salt and pepper) and simmer for another 5 minutes. Turn off the flame and discard the bay leaf.
• When all the meats have become tender add the chopped vegetables to the meat pot (sweet potatoes, yam, cassava, malanga, corn slices and semi-ripe plantains), leaving the ripe plantains and pumpkin for later. Simmer for about 1 hour or until all the vegetables have softened.
• Now it's time to add the diced pumpkin and ripe plantain and cook until tender (about 30 minutes or so). Adjust the seasoning if necessary.
• If you prefer a thicker broth, take out some of the vegetables, mash them and stir them back into the pot.
• Serve at the table in a large soup tureen along with lime slices so each guest can adjust the taste to their liking.

Enjoy!