Season meat (chicken, beef both sides salt and sazon Or just use your favorite spice mix). Let sit at room temperature for at least 15 minutes.
Heat up a dutch oven or Large pot over medium high heat. Add oil to the pot.
Then add meat, you may do so in batches if desired, or brown the beef and chicken separately. Let it sear for about 2 minutes before turning chicken around..
Cook for about 6 minutes or until brown. Add sausage and cook for another two minutes.
Add sofrito, garlic, cumin, paprika, oregano and sazon. Sauté until fragrant, about a minute. Then add onions, cook for about 5 minutes.
Pour in water or broth. Return meat back to the pot and bring to a boil and then lower heat, cook for about 15-20 minutes, depending on the beef. Cook less if only using chicken.
Next add root vegetables – starting with the one that needs the most time to cook – in this case green plantains. Cook for about 10 minutes before adding the yucca, squash, potatoes and corn.
Continue cooking stew for 10 minutes until they begin to soften.
Season with salt and pepper and taste for seasoning.
Continue cooking until root vegetables are tender about 15-20 minutes . The stew should be thick and hearty, if not smashed a few root vegetables.
Serve in large bowls, top with cilantro.