Cut the pork ribs into bite-sized pieces and blanch them briefly with a little vinegar and salt. Rinse well, add 6 1/3 cups water (about 1.5 liters) and the onion, bring to a boil, then reduce the heat and skim off any foam. Simmer for 45 minutes until tender. Remove the onion.

Peel and dice the beet, carrot, and chayote into cubes.

Peel the baby potatoes and soak them in water. Add the sweet corn to the pot with the ribs and bring to a boil. Add the potatoes and bring back to a boil for 5 minutes, then add the carrot. Wait 5 minutes before adding the beet and chayote.

Season to taste. Cook for another 5-7 minutes until all the vegetables are tender. Serve in a bowl and sprinkle with cilantro and ground pepper.