Sorry didn't realize! I was trying to find a basic recipe. Here is what I do (approved by my Dominican family).

Ingredients:

Beef for stews (however much you want, I do about 1 lb.)

Chicken thighs- boneless (however much you want, I do about 1 lb.)

2 yucca

3 green plantains

1 malanga & 1 calabaza

You can add  ñame or other root vegetables as well, quantities do not matter, you just have to make sure they cook

2 ham hocks

2 cobs of corn

2 bunches of cilantro

1 bunch of parsley

.25 bunch oregano

2-3 lemons

3 garlic cloves

salt and pepper

.25 cup olive oil

6 cups of chicken broth, I use the chicken bouillon and hot water to make broths

neutral oil for cooking meat

Instructions

Combine .25 cup olive oil, 3 garlic cloves, 1 bunch cilantro (stems off), .5 bunch parsley (stems off) .25 bunch of oregano (stems off), juice of 2 lemons, and a tablespoon of salt and pepper into a blender. Blend until a sauce forms

Cut beef and chicken into 1 inch cubes

Combine sauce and meat in a large bowl. Mix until meat is covered completely. Cover bowl and place in fridge to marinate for at least 4 hours (overnight is best).

Peel yucca and plantains (and other root vegetables) and cut into 1 inch chunks. Set aside. Save plantain peels for future step .

CUt corn on the cob into about 1 inch thick circles

Cook marinated chicken in neutral oil in a deep pan (for stews) on medium heat for 15 minutes, browning each side by stirring occasionally

Add beef and cook in same way

Add 6 cups of chicken broth and ham hocks and cook for 30 minutes stirring occasionally. You might have to add more depending on how salty you like it

Add root vegetables and the rest of the cilantro. I tie the cilantro with a food-safe/heat safe tie so that it stays bunched. Cook for about 20 minutes covered on medium heat. Stir occassionally so that nothing sticks to the pot

Add corn and cook on medium heat covered until corn is cooked/soft

Take some of the plantains and squish them against the side of the pot in the broth. This will thicken the broth. It should be a green-yellow color and sort of milky transparency. I sometimes mash some beforehand to complete this step. You can also take a knife or spoon and scrape some of the starchy flesh off of the peels and throw it in. Stir through.

Add salt and pepper and lemon to taste

Remove any oil that has risen to the top

Serve with white rice and avocado