Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.

Step 3

Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.

Step 4

Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.

Step 5

Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.

Step 6

Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.

Step 7

Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.

Step 8

Enjoy!