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1
Place the beef, pork, goat, pork feet, and pork belly into a very large pot and cover generously with cold water. Bring to a boil over high heat. Skim any grey foam from the surface until the liquid runs clear — the broth should show only a faint rolling simmer, not a hard boil.
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2
Add the chicken and longaniza sausage to the pot. Reduce the heat to a steady simmer and cook, partially covered, for a long first period until the tougher meats — the pork feet and goat in particular — have begun to yield: the flesh should pull slightly from the bone when pressed with a spoon.
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3
Add the yuca, yautía, and ñame. These are the thickener; this is where the dish lives or dies. As they cook, their starches dissolve into the broth, transforming a thin stock into a rich, velvety liquid without any flour, roux, or cream. Cook until the root vegetables are completely tender and the broth has visibly thickened and taken on a deep, opaque body — a spoon drawn through it should leave a momentary trail.
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4
Add the plantain rounds and the corn. Continue to simmer, uncovered, until the plantain is cooked through and the corn is tender at the bite. The broth will thicken further as the plantain releases its own starch.
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5
Taste and adjust seasoning. The finished sancocho prieto should be deeply savoury and silky on the tongue, carrying distinct but harmonised layers from each meat — lightness from the chicken, richness from the pork, depth from the beef, and funk from the goat. Serve from the pot in deep bowls, ensuring each portion receives meat of several kinds and a share of each root vegetable.