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Rinse the beef with cold water and lime juice or vinegar. Set aside.
To a bowl, add sofrito, crushed garlic, lime juice, water, chicken bouillon paste, adobo, sazon, oregano, black pepper and olive oil and mix together. Pour mixture over the meat and toss until well combined. Allow meat to marinate for at least 1 hour but the longer the better.
Place a large pot or caldero over medium high heat. Add the meats with the marinade, allow the meats to brown and then turn the heat to low. Cover and cook for 1 hour.
Add water along with the chicken bouillon paste, tomato sauce, onion, celery, and cilantro. Cover and cook for 40 minutes.
Add potatoes, carrots, yuca, calabaza and corn. Cook for 20 minutes.
To make the broth thicker, blend some calabaza, potatoes, onions, and cilantro. Add the puree to the broth to thicken it.
Serve with white rice, tostones (fried plantains) and avocado. Enjoy! ¡Buen provecho!