Make refrito: In a large pot place de oil tomatoes, scallions, bell pepper, garlic, sweet chiles, and onion over medium heat, stirring occasionally, until tender, about 4 minutes. Season refrito with salt and pepper.
Add salted beef, beef ribs, pork and water, and simmer uncovered for about 45 minutes.
Add the pigeon peas and keep cooking, uncovered, stirring occasionally, for about 30 minutes.
Add the green plantain, ripe plantain, cassava, cumin and achiote. Keep cooking, uncovered, stirring occasionally, for about 30 minutes more. Add fresh cilantro and serve warm with rice on the side.