Dominican Sancocho

Clean Chicken (1) and Pork Ribs (3 lb) and remove any excess fat. Add them to a large bowl, and wash well with Salt (to taste) , Distilled White Vinegar (as needed) , and water. Drain water.

To a mortar and pestle, add Garlic (6 cloves) , Dried Oregano (2 tsp) , and Salt (to taste) . Mash until it forms a paste.

Season the meats with Adobo Seasoning (1 Tbsp) , Ground Black Pepper (as needed) , Sour Orange (1) , garlic, and oregano paste.

Add Cooking Oil (2 Tbsp) to a large stock pot over medium-high heat and let it get hot. Add the meats and brown them for a few minutes.

Add half of Cubanelle Pepper (1) , Celery (2 stalks) , Whole Allspice (5) , Onion (1/2) , Fresh Cilantro Leaves (5) , and Kabocha Squash (3 cups) . Stir well, lower heat to medium put a lid on, and cook for 30 minutes.

Remove all the veggies and add them to a blender. Add Water (1 cup) over the meat and "rinse it" in the pot. Remove meats to a clean bowl. Add stock to the blender and blend away.

Using a strainer, strain the veggies mixture over the pot. Add remaining Water (15 cups) and return meats to the pot.

Add half of the cubanelle pepper, Celery (1 stalk) , Whole Allspice (5) , and Fresh Cilantro Leaves (5) . Bring to a boil.

Add the Plantains (3) , Corn (2) , Cassava (3 1/3 cups) , Malangas (2 cups) , and Carrot (1) . Stir well, and cook for 25 minutes. The root vegetables should be soft when poke with a fork.

Dissolve Chicken Bouillon Cubes (3) with 1/2 cup of hot stock, add to the pot and add 3-4 Tbsp of Sour Orange Juice (2) . Stir well, add Fresh Cilantro (1 bunch) and cook for 5 minutes.