Step 1

Let 6 frozen mini ears corn thaw at room temperature while you start the sancocho.

Step 2

Trim off any thick surface fat from 2 pounds chuck roast or London broil and cut into 1 1/2-inch pieces if needed (no need to cut beef stew meat). Season the beef with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Step 3

Heat 1 tablespoon of the neutral oil in a large pot or Dutch oven (at least 5 1/2 quarts) over medium-high heat until shimmering. Add half of the beef and sear until browned all over, 6 to 8 minutes. Transfer to a bowl or plate. Add the remaining 1 tablespoon neutral oil to the pot and repeat searing the remaining beef.

Step 4

Return all the beef and any accumulated juices to the pot. Add 10 cups unsalted beef broth or water, 1/2 cup of the sofrito, 1 1/2 teaspoons sazón seasoning, 1 1/2 teaspoons adobo spice blend, 2 pork bouillon cubes or ham concentrate packets, and 2 small bay leaves. Stir to combine and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the beef is tender, about 1 1/2 hours.

Step 5

When the beef is almost ready, cut each thawed mini ear of corn crosswise into 3 rounds. Peel and cut 1 guineo (green banana) crosswise into 1-inch thick rounds.

Step 6

When the beef is ready, add the corn, guineo, remaining 1/2 cup sofrito, 1 (32-ounce) bag frozen sancocho tropical vegetable mix, 4 fresh culantro leaves, and 1 large fresh oregano brujo leaf. Stir to combine and bring to a simmer. Simmer uncovered until the root vegetables are fork-tender, about 30 minutes.

Step 7

Remove the oregano brujo and bay leaves. Taste and season with more sazón and adobo as needed. Serve with steamed white rice, sliced avocado, and hot sauce if desired.