Colombian Trifasico Sancocho | America's Test Kitchen

Ingredients

• 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
• 2 pounds flanken-style short ribs , 1 inch thick, trimmed and cut into 8 equal-size pieces
• 2 pounds boneless pork butt roast , trimmed and cut into 8 equal-size pieces
• 1 teaspoon table salt
• 1 teaspoon commercial sazón (optional)
• ½ teaspoon pepper
• 1 onion, chopped fine
• 3 celery ribs , chopped fine
• 2 carrots , peeled and chopped fine
• 6 scallions , sliced ¼ inch thick
• 2 plum tomatoes , cored and chopped fine
• ½ red bell pepper , chopped fine
• 6 garlic cloves , minced
• 2 green (unripe) plantains , peeled and cut crosswise into 2-inch pieces
• 2 ears corn , husks and silk removed, each ear cut crosswise into 4 pieces
• ½ cup chopped fresh cilantro , divided, plus extra for serving
• 10 whole allspice berries
• 4 (½-ounce) chicken bouillon cubes
• 12–14 cups water , plus extra if needed
• 1 pound yuca root , peeled and cut into 8 pieces
• 1 pound white ñame root , peeled and cut into 8 pieces
• 1 pound butternut squash , peeled and cut into 8 pieces
• 2 medium red potatoes , peeled and quartered
• 2 yellow (ripe) plantains , unpeeled, ends removed, and cut crosswise into 4 pieces
• Ají Picante
• white rice
• Sliced avocado
• Lime wedges