Sancocho

Ingredients

• 3 quarts water
• 2 pounds beef (preferably flank steak), cut into 3-inch hunks
• 1 pound pork chops
• 4 cloves garlic, chopped
• 1 medium onion, chopped
• 1 bunch cilantro, chopped (about 1/4 cup)
• 1 green bell pepper, chopped
• 2 hot green peppers, chopped
• 1/2 teaspoon fresh oregano
• Salt and freshly ground pepper to taste
• Tabasco sauce to taste
• 1/2 pound Jamaican pumpkin (calabaza), peeled and cut into 2- to 3-inch pieces
• 2 ears fresh corn, sliced into 1/2-inch rounds
• 1 pound white or yellow Caribbean yams, peeled and cut into 2- to 3-inch pieces
• 2 green plantains, peeled and cut into 2-inch slices
• 1 pound yuca (cassava), peeled and cut into 2- to 3-inch pieces
• 1 pound batata (white Caribbean sweet potato), peeled and cut into 2- to 3-inch pieces
• 1 pound yautia (also called malanga), peeled and cut into 2- to 3-inch pieces
• White vinegar to taste
• White rice
• About 2 to 3 ripe avocados, sliced