Sancocho

Prepare the ingredients: peel the yuca and cut it into 4–5 cm pieces, removing the tough fibrous core; peel the green plantain by making several lengthwise cuts in the skin, then slice it into 2–3 cm rounds; peel the potatoes and cut them in half; cut each corn cob into 3 pieces. Cut the chicken or beef into serving pieces, dice the onion and tomato finely, mince the garlic, and chop the cilantro.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and tomato, and sauté for 3–4 minutes until softened and releasing their juices — this is the base (sofrito).

Add the chicken or beef, season with salt, and brown on all sides for 5 minutes until lightly seared.

Pour in the water, add the green onion stalks and half of the cilantro. Bring to a boil, reduce the heat to low, cover, and simmer for 35–40 minutes, skimming off the foam occasionally, until the meat is almost tender.

Add the yuca and plantain, and cook for another 15 minutes.

Add the potatoes and corn, sprinkle in the cumin, black pepper and the remaining salt to taste. Cook for 15–20 minutes, until the vegetables are tender and the broth has thickened from the starch of the potatoes and yuca.

At the end, stir in the remaining cilantro, mix well, and taste, adding more salt if needed.

Serve the sancocho hot in deep bowls, dividing the meat and vegetables among the portions and ladling plenty of broth over each.