Mix all the ingredients together in a bowl. Add the meat and chicken from the Sancocho Stew ingredients to the mixture and set aside to marinate for at least an hour.
Put all the ingredients in a blender and blend.
Heat a large pot with olive oil and cook the marinated beef until brown.
Add the marinated chicken and cook until it is no longer pink, about 15 minutes.
Add the corn cob slices and ham bones. Cook for 5 minutes while stirring continuously.
Add the onion, sweet peppers, and ¼ of the sofrito recipe.§ Cook for 3-5 minutes.
Add the water, bay leaves, and celery. When it starts to boil, add the cassava, malanga, taro, carrots, 2 chopped plantains, and butternut squash. When the stew starts boiling again, lower heat to medium-low and cover with lid.
Add the cilantro, salt, pepper, and grated plantain as a thickener. Cover and cook until ingredients are soft, and the stew is slightly thick.
*Some of these ingredients are most commonly found at Latin American food markets.
†Though ham bones are used in this recipe and they have been accounted for in the Nutritional Label, their use is optional.
‡These are 3 types of starchy roots. You can use only one if you can't find the other ones.
§For this recipe, you will only need a quarter of the sofrito. Save the rest in the fridge or freezer for further use.