In a large pot, season the chicken, beef, and pork pieces with salt, pepper, oregano, and thyme. Allow the meat to marinate for about 15 minutes.

Heat the pot over medium-high heat until the meat begins to brown on all sides, about 5–7 minutes.

In a separate pan, heat a couple of tablespoons of oil over medium heat. Add the chopped onion, minced garlic, and bell pepper, sautéing until translucent, approximately 3–5 minutes.

Carefully add the sautéed aromatics to the pot with the browned meat, stirring well to combine. Cook for about 5 minutes.

Pour in 4 cups of water to the pot, or use broth for added flavor. Bring to a vigorous boil.

Once boiling, reduce heat to low and cover the pot. Let the stew simmer gently for about 45 minutes, stirring occasionally.

Stir in the diced potatoes, sliced plantain, and corn chunks. Continue simmering for an additional 30–40 minutes until vegetables are soft.

After 1 hour of total cooking time, taste the stew and adjust seasoning with additional salt and pepper as needed.

Let the stew sit for a few minutes off the heat before serving. Garnish with lime wedges and serve hot.