In a large pot with plenty of water, cook the three meats with the chicken bouillon until tender. Add the vegetables—carrots, potatoes, and chayotes—and cook just until they are al dente, then remove from heat. Peel the vegetables and cut them into medium cubes. Shred the meats.

Cut the onion and bell peppers into medium pieces, finely chop the garlic, and in the same pot, remove the broth and melt the butter. Sauté the onion, peppers, and garlic in the butter until softened.

Add the shredded meats and sauté well. Add salt to taste. Add the chopped vegetables from step 1 and the raisins, mixing everything well. Add the drained capers, olives, and corn. Stir gently.

Add the tomato sauce, Worcestershire sauce, mustard, and broth. Cook over medium-low heat, stirring gently so everything combines.

Adjust the seasoning by adding salt and sugar to taste. Cook for 30 minutes over very low heat, stirring occasionally and gently so it doesn't stick and stays moist. The flavor is up to you—my mom leaves it sweet and tangy, while others prefer it sweeter or saltier. It's optional. Save any leftover broth from cooking to prepare Lomo Relleno: https://Cookpad.com/ni/recetas/14334521-lomo-relleno-%F0%9F%8D%BD%F0%9F%8D%B7?invite_token=HeYNQLyrqJWBDSrusax5aDgG6shared_at=1609719930