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In a large pot heat the oil over medium-high heat. Add the meat and brown. Pour in 2 qt [2 lt] of water. Add a teaspoon of salt, allspice, oregano, garlic, and a pinch of pepper.
Boil covered over low heat until the meat is very tender and falling off the bones (60-90 minutes). Add water as it becomes necessary to keep the same volume of broth.If you use a pressure cooker you can shorten the preparation to 30-40 minutes, but I do prefer a normal pot slow cooking method.
Add the potato, celery, and auyama. Simmer covered until everything is cooked through.Add the cilantro and season with salt and pepper to taste. Remove the clean bones from the soup.
Remove from heat and serve immediately.