In a large pot, combine 1 lb of chicken pieces, 1 lb of beef cubes, and 1 lb of pork cubes. Season generously with salt, pepper, 1 tablespoon of oregano, and 1 tablespoon of thyme. Stir to evenly coat the meats, then set the pot over medium-high heat to begin browning the meats, approximately 5–7 minutes, until they’re no longer pink.

In a separate skillet, heat a splash of oil over medium heat. Add 1 medium chopped onion, 2 minced garlic cloves, and 1 chopped bell pepper. Sauté this mixture for about 3–5 minutes until the onion is translucent and fragrant.

Carefully add the sautéed onion, garlic, and bell pepper mixture into the pot with the browned meats. Stir well to combine.

Pour in 4 cups of water into the pot, stirring gently. Bring the mixture to a vigorous boil and skim off any foam or impurities.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes.

Gently stir in 2 diced large potatoes, 1 sliced large plantain, and the kernels from 2 ears of corn cut into chunks.

Let the Sancocho simmer uncovered for an additional 30–40 minutes, stirring occasionally.

Taste and adjust seasoning by adding more salt or pepper if desired.

Remove the pot from the heat and let the Sancocho sit covered for about 5 minutes.

Ladle the hot Sancocho into bowls and serve it alongside freshly cut lime wedges.