Preparation Steps

• Begin by chopping all your vegetables and meat. Make sure the beef, chicken, and pork are cut into similar-sized chunks to ensure even cooking. Peel and cut the green plantains, yucca, and calabaza into bite-sized pieces, and husk the corn before cutting it into rounds.
• In a large bowl, combine the beef, chicken, and pork with salt, black pepper, oregano, and cumin. Toss well to coat the meats with the spices evenly.
• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned meats in batches, searing them until browned on all sides. This step is crucial for developing deep flavors.
• Once the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant, stirring frequently to avoid burning.
• Return the browned meats to the pot, along with the water or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
• Once the stew is simmering, add the green plantains, yucca, calabaza, and corn. Stir well to combine all the ingredients, ensuring the vegetables are submerged in the liquid.
• Cover the pot and let the Sancocho simmer for about 1.5 to 2 hours, or until the meats are tender and the vegetables are cooked through. Stir occasionally, and add more water or broth if needed to maintain the desired consistency.
• Once the Sancocho is ready, stir in the chopped cilantro for a fresh burst of flavor. Taste and adjust the seasoning if necessary.
• Ladle the Sancocho into bowls and serve hot. It pairs beautifully with a side of white rice or avocado slices. Enjoy this hearty stew with family and friends, and relish in the warmth and comfort it brings!