Cut and wash the meat with sour orange or lemon juice. Season with oregano, garlic, onion, salt and pepper to taste or with Dominican seasoning and let marinate at least 30 minutes.
In a pot with a little hot oil add in the chicken and let sauté until it obtains a golden color. Add a little bit of chopped auyama and 2-3 cups water, preferably hot. Cook until chicken has browned and has enough broth, be careful not to overcook since you’ll will add to the sancocho stock later on and it will continue to cook for a few minutes more. Reserve.
Cook the remaining meats separately and in the same way as the chicken, striving to keep each one with enough broth. Reserve. If you use smoked pork chop, season with a bit of sour orange and ground oregano and fry. There is no need to season the sausage, just chop into 2-3 inch pieces and also fry. Reserve.
Peel all vegetables and cut into medium-sized pieces. Leave the vegetables in water with salt to avoid them from darkening until the stock boils to add them into the pot.
In large pot or two medium-sized pots place 11 cups of water, add salt to taste and reserve 1 cup of water to add later if needed. Once water begins to boil add the two chicken or beef bouillons, plantains, yautias, corn, onion blended with a bit of water, green pepper, half of the auyama, cilantro and culantro. When the plantains, yautias, have tenderized a little, add the remaining vegetables and the meats with its broth, reserving the sausage and other half of pumpkin (auyama) for later.
When it begins to thicken, add the rest of the auyama, the sausage, 1/2 cup of sour orange, 1 tablespoon of vinegar, garlic and check for salt and pepper. Let boil until the auyama softens, but don't let it thicken too much as it thicken more as it cools in pot.
Serve with white rice, avocado slices. Enjoy!