Bring the mixture to a boil, then add the yautia, ñame, yuca, green plantains, chicken bouillon, culantro/cilantro and bay leaves. Reserve the pumpkin/squash and corn.
If desired, you can make plantain dumplings for your sancocho. Remove the cooked plantains from the sancocho. Mash the cooked plantains with a pilon or potato masher until smooth. Grab about 2 tablespoons of the mashed plantain (will be hot), and form it into a ball with your hands. Continue with the rest of the mashed plantain mixture. Drop the plantain balls back into the sancocho.