In a large pot over medium heat, combine chicken, beef, and pork. Season generously with salt, pepper, oregano, and thyme. Stir well and cook for about 5 minutes until the meats start to brown.

In a separate pan, heat oil over medium heat. Add onion, garlic, and bell pepper. Sauté for about 3-5 minutes until the onion becomes translucent and fragrant.

Add the sautéed onion, garlic, and bell pepper mixture to the pot with the meats. Stir well to combine and cook for another 2-3 minutes.

Pour in water and bring to a vigorous boil. Skim off any foam that forms on the surface.

Reduce the heat to low and cover the pot. Let it simmer gently for about 45 minutes.

Add potatoes, plantains, and corn to the pot. Stir gently and let it simmer for an additional 30-40 minutes, or until the vegetables are fork-tender.

With about 5 minutes left, taste and adjust seasoning with additional salt and pepper as needed.

Let the Sancocho sit covered for a few minutes before serving.

Ladle into bowls and serve hot with lime wedges on the side.