Place them in a medium size pot. Add the meat and cover completely with water.
Add the baking powder. Bring to a boil, reduce heat, cover and leave a small draft.
Simmer 2 hours. Maybe a little bit less if you see water is completely evaporating.
Remove meat and pull it apart. The best way to pull apart meat, without waiting it to chill, is using an electric mixer. It takes half (it not less) the time.
Heat the olive oil in a skillet and brown shallot and garlic for a few minutes. Add red pepper and tomato, cook about 5 minutes, covered.
Add meat, Worcestershire sauce, cumin and the remaining broth. Plus salt and pepper to taste.
Simmer 2 minutes.
Sprinkle fresh herbs, mix and serve hot, with arepas of course.
(Try adding avocado to the stuffing. Yum.)