Heat a large pot over medium heat and pour in a couple of tablespoons of vegetable oil. Add chopped onions, minced garlic, and sliced green onions, sautéing for about 3 minutes until fragrant and translucent.

Stir in the chopped tomatoes, ground cumin, and paprika; let them cook for an additional 2 to 3 minutes.

Introduce bone-in chicken pieces or beef ribs into the pot. Sear for about 5 minutes, turning occasionally until lightly browned. Season with salt and black pepper.

Pour in enough chicken or beef broth to cover the ingredients, bringing it to a rolling boil. Reduce heat to low and simmer gently for 20 minutes.

Add the chopped green plantain and yucca into the pot, letting them simmer for about 15 minutes.

After 15 minutes, stir in the diced potatoes, carrots, and corn, simmering for an additional 15 minutes.

Gently fold in the slices of ripe plantain and half of the chopped cilantro, allowing the stew to simmer for another 10 minutes.

Taste the sancocho and adjust seasoning if necessary, letting it simmer for an additional 5 minutes before serving garnished with remaining cilantro and lime wedges.