Colombian Trifasico Sancocho

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