Pour water into a large pot. Add the white onion, scallions, cilantro, garlic and hen pieces. Cover and bring to a boil on high heat. Once it's boiling, reduce heat to medium low and cook for about 1.5 hour. If you're using chicken, cook for about 45 minutes.

Remove the cilantro, onion and scallions from the stock.

Add the potatoes, cassava, plantains, corn, hogao, aliños, chicken bouillon and season with salt and pepper. Add more water to the stock, if needed. Stir well.

Cover and bring to a boil once again on high heat, then reduce to medium low and cook for about 35 minutes or until the vegetables are tender.

5. Skim off the fat that is on the surface as much as you can with a spoon. Check for seasoning and add more salt and pepper, if needed.

Serve immediately with a side of white rice, avocado, patacones and more hogao. Garnish with the chopped cilantro.