In a large pot or Dutch oven, heat the vegetable oil over medium high heat. Add the beef and pork cubes, searing them until browned on all sides, about 5–7 minutes. Remove the meat and set aside. Repeat with the chicken, browning the pieces lightly before setting them aside as well.

Reduce the heat to medium. Add the chopped onion, bell pepper, and garlic to the pot. Sauté until the vegetables are softened and fragrant, about 5 minutes. Stir in the diced tomatoes, cooking for an additional 3 minutes to release their juices.

Return the seared meats to the pot. Sprinkle with ground cumin, paprika, oregano, salt, and black pepper. Stir to coat the meat evenly with the spices, allowing the mixture to cook for 2–3 minutes to deepen the flavours.

Pour in the broth and coconut milk. Stir well, ensuring the liquid covers the meat. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes.

Add the potatoes, yucca, and green plantains to the stew. Stir to combine, ensuring the root vegetables are submerged in the liquid. Cover and continue simmering for another 20 minutes.

Add the ripe plantains to the pot. These will cook faster than the green ones, so they should go in later to avoid disintegration. Simmer for an additional 10 minutes or until all vegetables are tender and the stew has thickened slightly.

Taste the stew and adjust the seasoning with more salt and pepper if needed. Stir gently to ensure even distribution of flavours.

Remove the pot from the heat. Allow the stew to rest for 5 minutes, which helps the flavours meld together beautifully

Serve the Tapado Olanchano in large bowls, ensuring each portion has a mix of meat, plantains, and vegetables. Garnish with fresh cilantro and a wedge of lime on the side. For an authentic touch, accompany the dish with freshly made tortillas or white rice.