Dominican Sancocho

INGREDIENTS

• 1/4 pound bacon (4 slices), cut into 1-inch pieces
• 1 pound ñame
• 2 tablespoons chopped garlic (4 to 5 cloves)
• 1 pound yuca
• Garnish: chopped cilantro
• 6 tablespoons fresh Seville orange juice (or 3 tablespoons regular fresh orange juice plus 3 tablespoons fresh lime juice)
• 1/2 cup chopped cilantro stems (from 2 bunches)
• 1 (10-ounce) package Dominican longaniza sausage (optional)
• 4 chicken thighs with skin and bone
• Accompaniments: white rice; hot sauce; sliced avocado
• 1 (1-pound) beef shank (1 1/2 inches thick)
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 pound unripe (green) plantains
• 1 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
• 1 pound white yautía
• 1 Cubanelle or other mild frying pepper, chopped
• 3 quarts plus 1 1/2 cups water, divided
• 2 ears corn, cut into 1 1/2-inch rounds
• 1 teaspoon dried oregano
• 1 pound boneless pork shoulder, cut into 1 1/2-inch pieces