Preparation Steps

• Wash the beef, pork, and chicken with a splash of sour orange juice. In a large bowl, season the meats with sofrito, adobo, and oregano. Let marinate for at least 20 minutes.
• In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the sugar and let it melt and caramelize until it turns a deep brown color.
• Carefully add the marinated beef and pork to the pot (reserve the chicken for later). Sear the meats on all sides until well browned, about 10 minutes.
• Pour in enough water or broth to cover the meats. Bring to a boil, then lower the heat, cover, and simmer for 30 minutes until the beef and pork start to become tender.
• Add the chicken pieces and the kabocha squash (auyama) to the pot, along with the remaining water. Simmer for another 15 minutes so the squash begins to break down and thicken the broth.
• Stir in the green plantains, yuca, yautia, and corn rounds. Bring the stew back to a gentle boil, then reduce the heat to medium-low.
• Cover and simmer for 25 to 30 minutes, stirring occasionally, until all the root vegetables are fork-tender and the broth has thickened into a rich stew.
• Stir in the fresh cilantro and the juice of the remaining sour orange. Taste and adjust seasoning with salt and pepper if needed. Serve hot with white rice and avocado slices.