Bring water to boil in a large pot.
In a large skillet, fry
onion, garlic, chicken
pieces, tasajo, chorizo
, and beef and pork
stew meat in lard
is caramelized and meat is cooked through.
Carefully transfer the contents of the skillet into the pot of boiling water. Simmer
for 1 hour, skimming occasionally.
In the same large skillet, simmer the green pepper
in the tomato sauce until peppers are tender; season with salt.
Meanwhile, prepare vegetable ingredients and add them to the large pot of simmering broth
. Stir in the sauce, cover, and cook over low heat for 5 to 10 minutes. Remove the whole plantains and cook broth for another 50 minutes. Slice plantains into 1/2-inch thick pieces, drizzle
with fresh lime
juice, and return to broth after the broth has cooked for the last 50 minutes. Serve immediately.