In a large pot, place the beef, pork, chicken, corn, aliuños, salt and pepper. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 40 minutes.
Add the chorizos, potatoes, plantain, yuca, and cabbage. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
Taste and adjust the seasoning. Serve the broth in small bowls and garnish with fresh cilantro.
Place the rest of the ingredients on individual plates dividing the chicken, meats and vegetables evenly, then top with hogao and serve with white rice and avocado on the side.