Add the short ribs, water, aliños, salt and pepper and cumin to a large pot. Cover and bring to a boil at high heat. Once it is boiling, reduce the heat to medium low and cook for about 45 minutes.

Uncover the pot and with the help of a spoon, skim off the fat that is on the surface as much as you can.

Add the corn, green plantain, potatoes and cassava. Add more water to cover all the ingredients if needed. Cover and bring to a boil at high heat again. Once it is boiling, reduce to medium low and cook for another 30-35 minutes.

After it is cooked, add the cilantro and taste for seasoning. Add more salt and pepper if desired.

Serve immediately with white rice, avocado, Colombian hot sauce, Colombia green hot sauce, or hogao.