Peel and cut the green plantain, malanga and yuca first and place those together in one bowl.
Prep the corn, boniato, pumpkin and the platano pinton (semi-ripe plantain), they will go in the second batch.
After the meat has cooked for 1 hour, remove the ham shanks from the pot and set them on a cutting board or pan. Allow the ham shanks to cool.
Add the green plantains, malanga and yuca to the pot. Raise the heat to high, bring the liquid to a boil.
Lower the heat to medium-low and cover the pot. Cook the soup for 30 minutes, stirring occasionally.
When the ham shanks are cool enough to handle, remove the fat and the bone and discard. Chop the meat and add it back to the pot.
Add the corn, boniato, pumpkin and platano pinton (semi-ripe plaintain) to the pot. Again, raise the heat to high, bring the liquid to a boil.
Lower the heat to medium-low, cover the pot and cook the soup for 30 more minutes. Or, until all of the vegetables are fork tender.
Taste the ajiaco and add salt to taste.