Smoky Hot Vegan Sancocho – Pisqueya

Ingredients

• 2 tbsps. avocado oil
• 2 medium onions cut into thick slices
• 4 large garlic cloves, shredded
• ¼ cup sofrito
• 2 tbsps. tomato paste
• 1 tbsp. Pisqueya Sazón
• 1/2 tbsp. Pisqueya Adobo
• 2 ears of corn on the cob cut into wheels
• 1 large carrot, peeled and cut into wheels
• 1 green plantain, peeled and cut into wheels
• ½ lb. malanga, peeled and cut into thick wheels
• ½ lb. yuca, peeled and cut into chunks
• ½ lb. pumpkin, peeled and cut into chunks
• 5 1/2 cups vegetable broth plus 1/2 cup in a separate cup
• 1 tbsp. white vinegar
• Fresh recao (or long coriander) and cilantro, chopped
• Sea salt and black pepper, to taste