Sancocho With Aji

INGREDIENTS

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