Dominican Sancocho Recipe - The National Dish, Rebuilt for Strength

Season the chicken, pork, and beef with garlic, oregano, sour orange juice, salt, and pepper. Let it sit at least 15 minutes - or overnight in the fridge if you have time. The longer, the better.

In a large heavy pot, heat the avocado oil over medium-high heat. Brown the meats in batches - don't crowd the pot. You want color on the outside, not steam. This step builds the flavor base of the whole stew.

Once all the meat is browned and set aside, in the same pot add the onion, garlic, and green pepper. Cook 2-3 minutes until soft. Add the cilantro and culantro. Let everything come together for another minute.

Return the meats to the pot. Pour in the bone broth and enough water to cover everything by about 2 inches. Bring to a boil, then reduce to a steady simmer.

Add the auyama, yuca, and plantain. The auyama will slowly dissolve into the broth as it cooks - that is what creates the thick, golden caldo. No blending needed if you give it time.

Cook uncovered on low-medium heat for 60-75 minutes, stirring occasionally. The broth is ready when it coats the back of a spoon and the meats fall apart easily.

Adjust salt. Add a squeeze of fresh lime or sour orange directly into the pot right before serving. This wakes up every flavor in the broth.

Ladle into deep bowls. Serve with white rice on the side, ripe avocado, and an extra squeeze of lime.

Note: For a thicker broth, let the auyama cook until it fully dissolves into the caldo - it does all the work on its own. If you prefer more broth, add ½ cup of water at a time during the last 20 minutes.