Seasoning the meat: 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.
Cooking the meat: 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 and corn, and cook stirring for a couple of minutes.
Adding water: Lower heat to medium and pour ½ galon [2.5 lt] of water. Simmer until it breaks the boil.
Adding vegetables: 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, add to the pot.
Cooking vegetables: 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. Remove from the heat.