This hearty, traditional stew is made with a combination of meat and poultry such as oxtails and chicken, just chicken, or with fish. It is meant for a big family gathering, typically a Sunday lunch. I have cooked it on top of the stove, but it could be made in a large pot over an open fire, letting the smoky flavor enhance the dish. Serve it with sliced avocado and additional chiles. Freeze the extra sofrito or use it to make the Alcapurrias.