1-First Step: Prepare Ingredients Wash and peel the yams, plantains, squash, and potatoes, cutting them into 1-inch chunks. Chop onions and garlic, slice the corn into rounds, and cut the chicken and beef into bite-sized pieces for even cooking.

2-Second Step: Brown the Meats In a large pot, heat the olive oil over medium heat. Add the beef and chicken pieces, seasoning them with salt, pepper, adobo, and sazon. Brown the meat on all sides, stirring occasionally to develop a rich, flavorful crust that will enhance the stew.

3-Third Step: Add Sofrito and Aromatics Stir in the sofrito to the pot with the browned meat. Cook until fragrant, about 3 minutes, to release depth of flavor and meld aroma into the meats.

4-Fourth Step: Add Vegetables and Broth Add the corn, plantains, yams, baby potatoes, and squash to the pot. Pour in the chicken or beef broth or water, enough to cover the ingredients. Bring the mixture to a boil over high heat.

5-Fifth Step: Simmer and Cook Reduce the heat to a gentle simmer, cover the pot, and cook for 30 minutes. Remove the lid and continue simmering for an additional 20 to 45 minutes until the meats are tender and the vegetables are soft but intact.

6-Sixth Step: Adjust Texture and Flavor Optionally, blend a portion of the broth with some squash and plantain to thicken the stew, then stir it back into the pot. Add salt, pepper, and any additional seasonings to taste.

7-Seventh Step: Finish and Serve For deeper flavor, add herb bundles of thyme, cilantro, and recao culantro along with whole allspice during the simmering; remove before serving. Serve hot, garnished with fresh cilantro, lime juice, and pique hot sauce. Accompany with white rice, avocado, mofongo, or tostones for a filling, authentic meal.