Gather all your ingredients and chop the vegetables into uniform pieces for even cooking. Be sure to peel the yuca and yautía before cutting them into small chunks.
In a large pot, heat the olive oil over medium heat. Add the crushed garlic and sauté for 1-2 minutes until fragrant. Stir in the oregano and allow it to bloom in the oil.
Next, add the yellow split peas to the pot, stirring to coat them in the oil and aromatics. Pour in the vegetable broth and bring the mixture to a boil.
Add the dry mushrooms to the pot. If you want to enhance the mushroom flavor, you can soak them in warm water for about 20 minutes beforehand.
Once the broth is boiling, add the yuca, yautía (if using), auyama, and plantain slices. If you’re including corn, add the corn cob slices as well.
Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes. Stir occasionally until the root vegetables are tender and the split peas are cooked through.
Once everything is cooked, season the stew with salt and pepper. Adjust the seasoning to your taste.
Just before serving, stir in the chopped cilantro and parsley. Serve hot with a drizzle of Agrio de naranja if desired, and enjoy!
