Step 1

Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour, better an hour.

Step 2

In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and cook stirring for a couple of minutes.

Step 3

Lower heat to medium and pour 1/2 gallon [2.5 lt] of water. Simmer until it breaks the boil.

Step 4

Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, and add to the pot.

Step 5

Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste. Season with salt to taste.

Step 6

Remove from the heat and serve (see suggestions above the recipe)