Dominican Sancocho with Root Vegetables and Avocado

Season the beef and pork stew meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the seasoned beef and pork in batches until well-seared on all sides, about 5-7 minutes per batch. Remove the browned meat and set aside.

Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, and ground cumin, cooking for 1 minute more until fragrant.

Return the browned meat to the pot. Pour in 8 cups chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the meat is tender.

Add the yucca, malanga, white sweet potato, and green plantain to the pot. Increase heat to medium-low and continue to simmer, covered, for another 30 minutes, or until all the root vegetables are fork-tender. Stir occasionally to prevent sticking.

Taste and adjust seasoning with remaining salt and black pepper as needed. Stir in the fresh cilantro just before serving.

Ladle the hot sancocho into bowls and top each serving with diced avocado.