Step‑by‑Step Instructions

• In a large pot over medium heat, combine 1 lb of chicken, 1 lb of beef, and 1 lb of pork. Season generously with salt, pepper, oregano, and thyme. Cook for about 5 minutes, stirring occasionally until browned.
• In a separate pan, heat a splash of oil over medium heat. Sauté the chopped onion, minced garlic, and bell pepper for about 3-5 minutes until fragrant.
• Transfer the sautéed aromatics into the pot with the browned meats and stir well to combine. Let simmer for another 2-3 minutes.
• Pour in 4 cups of water and bring to a strong boil over high heat, skimming any foam that rises to the surface.
• Once boiling, reduce heat to low, cover the pot, and let it simmer for about 45 minutes until the meats are fork-tender.
• Add the diced potatoes, sliced plantain, and corn chunks to the pot, stirring gently to combine without breaking the vegetables.
• Allow the stew to simmer uncovered for an additional 30-40 minutes, stirring occasionally until the vegetables soften and the broth thickens.
• Taste and adjust seasoning with more salt and pepper if needed before serving.
• Let the Sancocho rest for a few minutes before serving to allow flavors to settle.
• Serve hot with lime wedges on the side to enhance the flavors.