In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and bell pepper. Sauté until the vegetables are softened.
Add the chicken, beef, and pork to the pot. Season with salt and pepper. Cook until the meats are browned on all sides.
Add the chopped tomato to the pot and cook for a few minutes until it softens.
Pour in the water and bring it to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the meats are tender.
Add the yuca (cassava) and cook for about 15 minutes.
Add the green plantains, ripe plantains, corn, and potatoes. Cook for an additional 15 minutes, or until all the vegetables are tender.
Taste the broth and adjust the seasoning with salt and pepper according to your preference.
Sprinkle the chopped cilantro over the sancocho and let it simmer for a couple more minutes.
Remove the pot from the heat and let it rest for a few minutes before serving.
. Serve the sancocho hot in large bowls, making sure to include a variety of meats and vegetables in each serving.Sancocho is often served with white rice and avocado on the side. Enjoy your delicious and hearty Sancocho!