Lenoxs Sancocho

Ingredients

• 1 medium green bell pepper, ribs and seeds removed, cut into large pieces
• 1 Cubanelle pepper or medium green bell pepper, ribs and seeds removed, cut into large pieces
• 2 small onions, finely chopped, divided
• 5 culantro leaves or 2 cups (loosely packed) cilantro leaves with tender stems; plus chopped culantro or cilantro for serving (optional)
• 11 garlic cloves, finely chopped, divided
• 3 lb. 3"-long English-style bone-in beef short ribs
• 2 tsp. sazón con culantro y achiote (such as Goya)
• 2 Tbsp. distilled white vinegar
• 7 Tbsp. extra-virgin olive oil, divided
• 1 Tbsp. plus 1 tsp. adobo seasoning (such as Goya)
• 1 Tbsp. plus 1½ tsp. dried oregano
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
• ¼ tsp. freshly ground pepper, plus more
• 8 cups low-sodium beef broth
• 1 cup tomato sauce
• 3 ears of corn, husked, cut into 4"-long pieces
• ¼ large acorn squash, peeled, cut into 2" pieces
• 2 large carrots, peeled, halved, cut into 1"-thick half-moons
• 4 small Yukon Gold potatoes, cut into 2" pieces
• 1 large green plantain, peeled, cut into 1½" pieces
• 1 small yuca, peeled, cut into 2" pieces

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