1 cup fresh cilantro leaves, finely chopped
8 scallions, white and light green part only, finely chopped
1/2 small Scotch bonnet or 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
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 leaves
2 pounds chicken thighs, skin and excess fat removed
2 pounds beef flanken 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 large bunch fresh cilantro, stems tied together with kitchen twine
14 cups chicken broth, homemade or canned low-sodium broth
1 1/2 pounds small red or white potatoes, peeled
3 cups diced pumpkin or butternut squash
10 (2-inch) long pieces frozen yucca
4 ears of corn, husked and quartered
White rice, for serving, optional
1 medium Hass avocado, halved, seeded, peeled and sliced for serving, optional
Arepas or tortillas, for serving, optional
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