Ingredients:

Meat (choose 1 or combine 2-3):

• 1 lb beef short ribs or flank steak
• 1 lb chicken (bone-in preferred)
• 1 lb pork ribs or pork belly

Vegetables & starches:

• 2 green plantains (peeled and cut into chunks)
• 2 ears of corn (cut into 2-3 inch pieces)
• 3 medium potatoes (peeled and cut into chunks)
• 1 yuca (cassava) root (peeled and cut into chunks)
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 1 bell pepper (optional, chopped)
• 2-3 scallions (chopped)
• 2 bay leaves
• 1 tsp of thyme (optional)
• ½ cup chopped cilantro (plus more for garnish)
• 1 chicken or beef bouillon cube (optional)
• Salt and pepper to taste
• 8 cups water (or enough to cover ingredients)

Instructions:

• Sear the meat:
  In a large stockpot, heat a bit of oil. Brown the meat pieces on all sides for extra flavor (optional, but recommended).
• Add aromatics:
  Add onion, garlic, scallions, bay leaf, thyme, and bell pepper. Sauté for about 5 minutes until softened. 
• Simmer:
  Add water to cover everything, bouillon if using, and bring to a boil. Reduce to a simmer and cook for 30–45 minutes until the meat begins to tenderize.
• Add corn and plantains:
  Add corn and green plantains. Simmer for another 20 minutes.
• Add root vegetables:
  Add potatoes and yuca. Continue simmering until everything is tender, about 30 more minutes.
• Final touch:
  Stir in chopped cilantro, adjust seasoning with salt and pepper. Simmer for 5–10 more minutes.

 Serve with:

• White rice
• Sliced avocado
• Lime wedges