Sancocho with Aji

INGREDIENTS

• Salt
• 1 tablespoon finely chopped white onion
• 2 large yellow onions, finely chopped
• 3 garlic cloves, finely minced
• 3/4 cup water
• 3 tablespoons olive oil
• 1 1/2 pounds small red or white potatoes, peeled
• 2 pounds beef flanken ribs (also called cross-cut ribs)
• 1 medium Hass avocado, halved, seeded, peeled and sliced for serving, optional
• White rice, for serving, optional
• 8 scallions, white and light green part only, finely chopped
• Arepas or tortillas, for serving, optional
• 2 large tomatoes, cored, peeled, seeded and chopped
• 3 bay leaves
• 3 cups diced pumpkin or butternut squash
• 1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped
• 2 pounds chicken thighs, skin and excess fat removed
• 1 large bunch fresh cilantro, stems tied together with kitchen twine
• 1 tablespoon finely chopped fresh thyme leaves
• 14 cups chicken broth, homemade or canned low-sodium broth
• 1 cup fresh cilantro leaves, finely chopped
• 10 (2-inch) long pieces frozen yucca
• 2 ripe plantains, peeled and cut into 2 inch long pieces
• 2 green plantains, peeled and cut into 2-inch long pieces
• 4 ears of corn, husked and quartered
• 1 small plum tomato, cored and finely chopped, optional
• 2 teaspoons fresh lime juice (about 1/2 lime)