Sancocho

Deselect All

1 yellow onion, roughly chopped

1 green bell pepper, seeded and roughly chopped

1 Italian frying pepper, seeded and roughly chopped

3 garlic cloves, peeled

3 tablespoons olive oil

1 bunch fresh cilantro leaves and stems, plus cilantro leaves, for garnish

2 pounds oxtails, excess fat trimmed (substitute with chuck or short ribs)

Kosher salt and freshly ground black pepper

1 tablespoon adobo all-purpose seasoning

1/4 teaspoon dried oregano

2 bay leaves

8 ounces tomato sauce

1/2 cup red wine

1 gallon chicken stock, plus more if needed

1/2 pound Yukon gold potatoes, peeled and cut into large dice

1/2 pound yucca root, peeled and woody center removed, then cut into large dice

1 green plantain, peeled and sliced on the diagonal in 1-inch-thick slices

1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into large dice (substitute with kabocha squash, butternut squash, sweet potatoes or carrots)

1 ear of corn, sliced in 1-inch rounds

Cooked rice, for serving, optional